This is one of the more common appetizers known and found everywhere. But in case you have yet to find a good recipe for tomato bruschetta, you've just found it! (modestly speaking, of course)
- 8 chopped ripe roma (plum) tomatoes
- 5 leaves chopped fresh basil
- 2 cloves minced garlic
- 1 pinch of dried oregano
- 1 dash of crushed red pepper
- 1 pinch salt
- 1 pinch ground black pepper
- 2-3 Tbsp extra-virgin olive oil
- 1 loaf of Italian-style (or French) bread, cut into diagonal slices
- In a large bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt, pepper and olive oil. Use more olive oil, if necessary, to coat the entire mixture. Allow the mixture to sit for 10-15 minutes for flavors to blend.
- In the meantime, preheat the broiler. On a baking sheet, arrange the slices of bread in a single layer and brown both sides slightly in the oven. Remove the slices from the oven.
- Spread the tomato mixture on the still warm toasted bread slices and serve.