Bruschetta alla Bella Napoli

Ingredients: 1 ripe but firm medium tomato, cored and finely diced, 1 teaspoon dried Mediterranean oregano, 1 teaspoon extra-virgin olive oil, Salt, 4 slices country bread, about 3/4 inch thick, Extra-virgin olive oil, and 1/4 pound smoke mozzarella, shredded.

Here's a bruschetta that is easy to make and that everyone loves. The bruschetta is briefly popped in the oven until the smoked mozzarella melts and is barely flecked with gold, then topped with a spoonful of finely diced raw tomato seasoned with fragrant garlic and oregano.

In a small bowl combine the tomato, oregano, 1 teaspoon olive oil, and salt to taste. Stir and set aside.

Grill or lightly toast the bread until the surface is barely golden. Drizzle lightly with olive oil. Distribute the cheese among the slices of bread, sprinkling it evenly over the surface but stopping short of the edges of the bread by 1/2 inch. Place bread slices under a hot broiler for a few seconds, or until the cheese bubbles and is flecked with gold.

Drain the tomato mixture and spoon a little of it over the melted cheese. Serve immediately.

Makes 4 bruschettas.