Fresh Roma Tomato, Basil & Oregano Bruschetta

Simply Chris's Note:

This is a great appetizer, or accompaniment to any pasta dish, especially when made with vine ripened roma tomatoes. It is best with fresh herbs, but you can substitute dried in a pinch. I have experimented over the years with several different bruschetta recipes and finally came up with this version. The final result is definitely worth the work!

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 8

• 1 clove garlic
• 3 tablespoons extra virgin olive oil, divided
• 4 large ripe roma tomatoes, chopped
• 1/2 cup red onion, finely diced
• 12 -15 fresh basil leaves, coarsely chopped
• 2 tablespoons fresh oregano leaves, finely chopped
• 1 tablespoon balsamic vinegar
• 1/2 cup finely grated part-skim mozzarella cheese
• salt
• black pepper
• 8 slices Italian bread, cut 3/4 inch thick (I use whole wheat)

Directions:

1. Lightly toast the bread in the oven.
2. Rub one side of the toast with garlic clove.
3. Drizzle a little olive oil over each slice.
4. Mix tomatoes, onion, oregano, basil, 2 tablespoons of the olive oil, balsamic vinegar, salt and pepper.
5. Spread mixture over each slice of toast.
6. Sprinkle a little of the grated mozzarella cheese on each slice.
7. Bake (not broil) in a 350 degree oven about 10 minutes, until the cheese just starts to melt, being careful not to burn the edges of the toast.
8. Serve immediately.

Reviews

[Chef #678791]

It's my favorite and I'm making it for Jaime's Holiday Party tomorrow!!!

[Fuschia]

Soooo good! I'm trying to cut down on flour and sugar, so I used the bruschetta as a filling for red and green peppers and baked them for 15min with mozza on top. Yum!

[cfletcher]

Excellent flavour....very fast and easy..it was gobbled up in no time. Hubby was looking for more before he finished the last piece!