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!
- 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.
It's my favorite and I'm making it for Jaime's Holiday Party tomorrow!!!
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!
Excellent flavour....very fast and easy..it was gobbled up in no time. Hubby was looking for more before he finished the last piece!