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!
- 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)
- Lightly toast the bread in the oven.
- Rub one side of the toast with garlic clove.
- Drizzle a little olive oil over each slice.
- Mix tomatoes, onion, oregano, basil, 2 tablespoons of the olive oil, balsamic vinegar, salt and pepper.
- Spread mixture over each slice of toast.
- Sprinkle a little of the grated mozzarella cheese on each slice.
- 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.
- Serve immediately.