Fresh Roma Tomato, Basil & Oregano Bruschetta

Total Time
30mins
Prep
20 mins
Cook
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!

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Ingredients

Nutrition

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.