Fresh Roma Tomato, Basil & Oregano Bruschetta

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!

• Ready In: 30 mins
• Serves: 8

Ingredients

• 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
•  salt
•  black pepper
• 8  slices  Italian bread, cut 3/4 inch thick (I use whole wheat)

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.