Bruschetta with Tomatoes, Basil and Oregano



  • 1 clove garlic
  • 3 tablespoons extra virgin olive oil, divided
  • 4 large ripe Roma tomatoes, chopped (you can use cherries or slicers instead of Roma tomatoes)
  • 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 (we 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 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.