Weekend Bruschetta

I woke up craving something fresh, light and flavorful for lunch. I immediately thought of bruschetta. Here is my interpretation for Weekend Bruschetta. I skipped the traditional garlic because my local grocery didn't have fresh garlic in stock, and that saves me from having garlic breath the rest of the day. Truthfully, for lunch, I didn't miss the garlic; but for dinner or hors d'

oeuvres I would certainly include it by rubbing it on the oiled bread before toasting.

Ingredients:
4 Roma Tomatoes
1 Tbsp Fresh Basil, chopped
1 Tbsp Fresh Oregano, chopped
1 Ball Fresh Mozzarella, chopped into pieces
2-3 Tbsp Balsamic Vinaigrette
Salt
Extra Light Tasting Olive Oil (ELTOO)
6 slices Lite Sourdough Bread

Process:
1. Wash and chop the fresh herbs and put into bowl.
2. Cut and remove the seeds from the tomatoes, then dice and add to bowl.
3. Dice the mozzarella and add to bowl. (I bought a large loaf that is pre-sliced, and used half.)
4. Sprinkle salt over everything (to taste)
5. Sprinkle 2-3 tbsp of Balsamic Vinaigrette over everything.
6. Toss evenly with spoon, cover with plastic wrap and place in the refrigerator.
7. Lay slices of bread on a baking sheet and coat generously with ELTOO.
8. Place under broiler, with over door cracked, for approx. 5 min until edges are brown. Keep a close eye on it so as to not over brown.
9. Remove from oven, and move to a platter.
10. Top each slice with a generous amount of the tomato and mozzarella mixture.
11. SERVE and ENJOY!