Bruschetta with Basil and Oregano
Source: Rose Reisman Brings Home Light Cooking
Yield: 12 servings, serving size: 2 slices

2 small tomatoes; diced
2 tablespoons olive oil
1 teaspoon garlic; crushed
2 tablespoons fresh basil; chopped
1 teaspoon dried basil
1 tablespoon fresh oregano; chopped
1/2 teaspoon dried oregano
1 tablespoon chopped green onions
12 French bread slices; 1/2-inch thick
1 tablespoon grated parmesan cheese

In a small bowl, combine tomatoes, oil, garlic, basil, oregano and onion. Let stand for at least 20 minutes.

Toast bread on a baking sheet under the broiler, turning once, until brown on both sides.

Divide tomato mixture evenly over bread; sprinkle with cheese.

Broil for 2 minutes, or until heated through.

Variations:
Add 3 tablespoons finely diced yellow or red pepper, or red onion to the tomato mixture, or sprinkle 2 tablespoons diced sun-dried tomatoes over slices just before broiling.