Ingredients

• 4  medium roma tomatoes
• 1  Tbsp. extra-virgin olive oil
• 2  Tbsp. thinly sliced green onion
• 1  Tbsp. snipped fresh basil or 1 teaspoon dried basil, crushed
• 1  Tbsp. snipped fresh Italian (flat-leaf) parsley
• 1  Tbsp. red wine vinegar
• 1  clove garlic, minced
•   Salt and freshly ground black pepper
• 8  1-inch slices baguette-style French bread
• 2  Tbsp. garlic-flavored olive oil or olive oil
• 2  oz. smoked mozzarella cheese, shredded (1/2 cup)
•   Fresh basil (optional)

Directions

1. Wash tomatoes. To peel, dip tomatoes in boiling water for 1 to 2 minutes or until skins start to split. Dip in cold water; skin, core, seed and chop tomatoes.

2. For tomato topping: In a medium bowl, combine 1 tablespoon olive oil, green onion, basil, parsley, vinegar and garlic. Add tomatoes; toss to coat. Season to taste with salt and freshly ground black pepper. Set aside.

3. For toast: Use the 2 tablespoons garlic-flavored olive oil to lightly brush both sides of each bread slice. For a charcoal grill, place bread slices on the rack of an uncovered grill directly over medium coals. Grill for 3 to 4 minutes or until grill marks appear, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place bread slices on grill rack. Cover and grill as above.) (Or place on an ungreased baking sheet. Bake in a 400 degree F oven for 4 minutes. Turn slices over and bake for 3 to 4 minutes more or until crisp and light brown.)

4. To serve, use a slotted spoon to spoon about 2 tablespoons of the tomato topping onto each toast slice; sprinkle with mozzarella cheese. Garnish with fresh basil, if you like. Serve within 30 minutes. Makes 8 servings.

Warm Bruschetta Wedges: Prepare tomato topping as above except substitute 1 8-inch Italian bread shell (Boboli®) for the baguette-style French bread. Place bread shell on a lightly greased large baking sheet. Brush garlic-flavored olive oil over bread shell. Use a slotted spoon to spoon tomato topping over bread shell; sprinkle with mozzarella cheese. Bake in a 400 degree F oven for 10 to 15 minutes or until warm and cheese softens slightly. Cut into 8 wedges. If you like, garnish with fresh basil. Serve hot.