Glorious Bruschetta

Oh. My. I really do love tomatoes. I also love bread. Put the two together in just about any form and, well, I'm probably gonna eat it. So, I have this recipe I created for Bruschetta, it's a little different since it has a tiny bit of fresh cilantro in it. But what is a cook who doesn't try new things?!? *laughing*

This is the best I can do for a "recipe". Since I didn't measure anything *hangs head in shame*. I know, I know. Sometimes I just get to throwing stuff together and I taste and throw something else in and taste again. And before ya know it, I have no clue what the recipe is.

In a bowl combine 2 Roma tomatoes, roughly 1 tsp fresh parsley, basil and oregano. Just a smidge of fresh cilantro. Maybe 1-2 T Extra Virgin Olive Oil. Salt and pepper to taste and add a clove or two of garlic, minced. Toss in some freshly grated Parmesan cheese. Mix well, taste - my suggestion here if you're a seasoned cook is to season to taste, if you aren't then wait until after you've eaten the finished product to decide what to add or subtract. I tell you this because most things taste differently once cooked. A seasoned cook knows what to look for in the before to get the correct "after". :)

Slice your french bread about 1 inch thick or a little less. Lightly cover with butter or sprinkle with olive oil. Bake until lightly browned on both sides. Top pieces of bread with tomato mixture. Top that with more Parmesan cheese and a bit of mozzarella cheese.

The trick here is to get your oven hot - then turn OFF the heat. Slip your Bruschetta inside the oven quickly closing the door.

The heat will melt the cheese deliciously without overdoing it and burning or "crisping" the Parmesan. It's done when the cheese is melted! Enjoy!