Fresh Roma Tomato, Basil & Oregano Bruschetta |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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! 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.
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