1 loaf French bread (about 10 inches long)
3 to 4 tablespoons olive oil
1 pint grape tomatoes (2 cups)
1/4 loosely packed cup chopped fresh basil
1/4 cup chopped scallions, green parts only
1 tablespoon chopped fresh oregano
2 medium-size cloves garlic, crushed in a garlic press
1/4 teaspoon kosher salt
Freshly ground black pepper
1/4 cup or more shredded Parmesan cheese

Preheat the broiler.

Cut the ends off the French bread, then cut the rest of the loaf into 1/4-inch crosswise slices.  You should have about 36.

Place the bread slices on a rimmed baking sheet and brush them with 2 to 3 tablespoons of olive oil.  Broil the bread until lightly browned, 1 to 2 minutes (you do not need to turn it).

Remove the baking sheet from the oven and set aside.

Chop the tomatoes into 1/4-inch pieces and place them in a colander to drain off as much liquid as possible.  Place the chopped tomato pulp in a mixing bowl and add a tablespoon of olive oil and the basil, scallions, oregano, garlic, and salt.  Stir to combine, then season with pepper to taste.

To serve, place a teaspoonful of the tomato mixture on top of each round of bread and top it with some Parmesan.  Carefully transfer the brushetta to a serving platter and serve.

Recipe courtesy 'What Can I Bring? Cookbook' by Anne Byrn