Bruschetta Pomodoro

INGREDIENTS

1 8-inch loaf of Italian bread, cut in half crosswise and into 10 slices per side

3 tablespoons of extra-virgin olive oil

6 Roma tomatoes, cut into 1-inch dice

1/3 cup of fresh bail leaves, stacked in a pile, rolled and cut into a fine julienne

2 teaspoons coarse salt

Fresh ground pepper

1 pinch dried oregano

6 cloves of garlic, 3 crushed and 3 cut in half lengthwise

DIRECTIONS

1. Preheat oven to 450 degrees. Place the over rack on the top part of the oven.

2. Place sliced bread on rimmed baking sheets and cook until lightly toasted (about 10 minutes). Flip the bread and toast 5 more minutes.

3. Meanwhile in a medium sized bowl, sir to combine the olive oil, 3 crushed garlic cloves, tomatoes, basil, oregano, salt and pepper.

4. Rub each piece of toasted bread with the 3 halved garlic cloves, cut side down. Spoon a couple of teaspoons of tomato mixture of each piece of toast. Serve immediately.