Fresh Roma Tomato, Basil & Oregano Bruschetta

Total Time
20 mins
10 mins

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!

Skip to Next Recipe




  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.
Most Helpful

5 5

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

5 5

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!

5 5

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