Fresh Roma Tomato, Basil & Oregano Bruschetta - cooking recipe

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)

Preparation

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 (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.
Serve immediately.