Bruschetta al Pomodoro

“A great summer appetizer featuring fresh tomato salsa on toasted Italian bread.”

Ingredients:

• 8
  
  seeded, chopped roma (plum) tomatoes


• 5 leaves
  
  chopped fresh basil


• 2 cloves
  
  minced garlic


• 1 pinch
  
  dried oregano


• 1 dash
  
  crushed red pepper


• 1 pinch
  
  salt


• 1 pinch
  
  ground black pepper


• 1 tablespoon
  
  olive oil


• 1 (1 pound) loaf
  
  French or Italian-style bread

Directions:

• Preheat the broiler.


• In a bowl , combine the tomatoes , basil , garlic , oregano, paprika, salt , pepper and olive oil. Use more olive oil, optionally the coating of the entire mixture. The mixture is allowed to stand for 10 minutes .


• Cut the bread. On a baking sheet , arrange the slices in a single layer. Brown both sides of the bread lightly in the oven. Removing the slices from the furnace. Spread the tomato mixture on the discs . Broil 2 to 3 minutes , or until the mixture is hot but not cooked.

Bruschetta al Pomodoro