Fresh Tomato & Herb Bruschetta

I used dried italian seasoning for the oregano and let it sit over night, very good on toasted bread!

This recipe is great, but I put it on a Boboli pizza shell and baked it in the oven until the cheese was melted.

I made it hot by heating it in the oven and i topped each piece with a thin slice of parmesan cheese.

I LOVED this one! I served it for a ladies meeting meal and all the ladies and a 1 yr old child in attendance ate it up. I did vary from the original using 2 cans of Italian season tomatoes that I drained just to make prep easier and less costly.

I used two 14.5 oz cans of Italian diced tomatoes/ drained instead of fresh tomatoes with 1/2 c Balsamic Vinaigrette Dressing, 1/4 c Extra Virgin Olive Oil, one fresh crushed garlic clove and crumbled feta cheese. My guests said it was the best Bruschetta they ever tasted. Will definitely make again!

I made this recipe for a family barbeque. Everyone loved it, even the most finicky members of the family. The only thing I would do differently next time is to make more of it.

This recipe is a "base" to start from but a little to "commercial" for me. I prefer to use Roma tomatoes because they are meatier. Also, once the bread is grilled I rub a peeled garlic clove over one side. I like to add chopped Kalamata olives and fresh basil to the tomatoes. To finish it off I sprinkle with shredded parmesan cheese and then drizzle with a good quality olive oil and balsamic vinegar.

This was very good...I also added finely chopped red onion, and garlic.