Recipe of the week - Italian Tomato Bruschetta

Source: The Light-Hearted Cookbook, Anne Lindsay

8 slices French or Italian bread, 1/2-inch/1 cm thick     

2 cloves garlic, halved                                                         

1 tsp olive oil

2 tbsp minced onion

1 large tomato, diced                                                               

Pinch dried oregano                                                                        

Pinch freshly ground pepper                                                         

2 tsp freshly grated Parmesan cheese (optional)               


Under broiler or in toaster oven, toast bread on both sides until brown. Rub one side of hot toast with cut side of garlic. While bread is toasting, heat oil in non-stick skillet over medium-high heat; add onion and cook, stirring, until tender. Add tomato, oregano and pepper; stir to mix.

Spoon tomato mixture over garlic side of hot toast and serve immediately. Alternatively, sprinkle with Parmesan (if using) and broil for one minute. Makes four servings (two slices each).