Tomato Oregano Bruschetta


(0 votes) 0 0

Serve this appetizer in the summer, when tomatoes are the most fresh.

Shared by

Serving Size / Yield

8 pieces


  • 3 med. tomatoes
  • 3 Tbs. olive oil
  • salt
  • pepper
  • 1/2 tsp. dried oregano
  • 8 1/2-inch slices bread
  • 1 garlic clove

Our Readers Also Loved


Cut tomatoes in half through the stem send. Cut away the cores. Squeeze out the seeds and juice. Chop the tomatoes into 1/2-inch pieces. In a medium bowl, toss the tomatoes with oil and salt and pepper to taste. Add oregano to the tomatoes and stir well. Preheat grill. Toast the bread on one side until golden brown for 2 minutes. Turn bread and toast on other side for 2 more minutes. Rub it on one side with garlic clove. Pile on tomatoes and serve.

Around The Web