1/1 Photo of 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!
My Private Note
Units: US | Metric
- 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
- black pepper
- 8 slices Italian bread, cut 3/4 inch thick (I use whole wheat)
- 1Lightly toast the bread in the oven.
- 2Rub one side of the toast with garlic clove.
- 3Drizzle a little olive oil over each slice.
- 4Mix tomatoes, onion, oregano, basil, 2 tablespoons of the olive oil, balsamic vinegar, salt and pepper.
- 5Spread mixture over each slice of toast.
- 6Sprinkle a little of the grated mozzarella cheese on each slice.
- 7Bake (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.
- 8Serve immediately.
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Nutritional Facts for Fresh Roma Tomato, Basil & Oregano Bruschetta
Serving Size: 1 (90 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 148.8
- Calories from Fat 73
- Total Fat 8.1 g
- Saturated Fat 2.3 g
- Cholesterol 9.0 mg
- Sodium 207.6 mg
- Total Carbohydrate 13.4 g
- Dietary Fiber 1.2 g
- Sugars 2.0 g
- Protein 5.7 g