This version of bruschetta is a great after school or after work snack. Or, serve these toasted gems with a Cobb Salad and a glass of iced tea for a light dinner.

They even work well as party appetizers if you cut each muffin in quarters after they come out of the oven.

Cooking for One or Two

2 English Muffins, split open
2 tsp. olive oil
1/8 tsp. oregano
4-6 thin slices of Roma tomato
1 mozzarella cheese stick, shredded

Cooking for Three or Four

4 English Muffins, split open
1 tbsp. olive oil
1/4 tsp. oregano
6-8 thin slices of Roma tomato
2 mozzarella cheese sticks, shredded

Place an oven rack in the top position, then turn the oven on to "Broil."

Split English muffins open. Place the english muffins, face up, on a cookie sheet. Brush the open tops of each half with olive oil. Sprinkle oregano or basil on top of the olive oil. Lay tomato slices on English muffin, overlapping the slices slightly. Sprinkle shredded cheese over the tomato slices.

Place the cookie sheet on the top rack of the oven for about 1 - 2 minutes, until the cheese is melted and begins to bubble. Watch the muffins closely because food cooks quickly under the broiler.

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