Summer Bruschetta

1 1/2 lbs. Roma tomatoes
1/2 cup fresh basil leaves
1 T. fresh oregano leaves
1 T. minced garlic
1 T. balsamic vinegar
1 T. olive oil
1 t. fresh lemon juice
Salt and pepper to taste
1/2 inch crusty French bread slices
Garlic flavored olive oil

For tomato spread, seed and chop tomatoes; chop the basil and oregano. Mix with garlic, vinegar, and 1 T. olive oil and lemon juice in a bowl.
Season with salt and pepper.
Spoon into a serving bowl.

For Bruschetta: brush bread with garlic flavored olive oil.
Grill for 5 to 8 minutes or until toasted.
Serve with tomato mixture.

Note: the bread can be toasted ahead of time and the tomato mixture prepared and allowed to stand at room temperature for 2 hours.

Do not spread ahead of time.
This is best in the summer using fresh tomatoes and herbs from the garden.

Serves 6 to 8