Preheat the oven to 350
[I find it easy to stir your diced tomato with salt, pepper and a pinch of sugar to taste, as well as your basil/oregano mixture, before serving.]
On a baking sheet, lay out the oven baked Toast so they don't touch; Drizzle a little oil on each piece before topping off with tomatoes. Once topping with about a spoon-full of tomato, top that off with gated Romano and a slight drizzle again of the olive oil.
Pop in the oven to just briefly warm and get the flavors fused together, and get it to the perfect crunch.
(I know that most recipes call for the tomato cold but let me tell you, when I decided to pop it in for about 1-2 minutes max, it was some of the best I've tasted)
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|Serving Size: 1 Serving (66g)|
|Recipe Makes: 6|
|Calories from Fat: 16 (44%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 28.9mg||1 %|
|Potassium 145.8mg||4 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 4.2g|
|Protein 0.5g||1 %|
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Calories per serving: 36
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