Cilantro Tomato Bruschetta |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Found this in a TOH magazine. A tasty appetizer that my family and friends love. The ingredients meld together for a great-tasting appy that goes well with many different main dishes. While there are many (to many to scroll through) listed here the use of balsamic viniger makes this one a little differant so thought I'd post. Simple, pretty, but oh so good. The recipe calls for tomatoes - however I have use canned Italian tomatoes and it came out well. I think I might add some minced garlic also. Ingredients:
1 loaf french bread, cut into 1 inch slices |
1/2 cup olive oil, divided |
1 tablespoon balsamic vinegar |
3 small tomatoes, seeded and chopped |
1/4 cup onion, finely chopped |
1/4 cup cilantro, fresh and coarsely chopped |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup mozzarella cheese, shredded |
Directions:
1. Place bread on ungreased baking sheet; brush with 1/4 cup oil.
2. Bake at 325 for 10-12 minutes or until golden brown.
3. Meanwhile, in small bowl, whisk vinegar and remaining oil.
4. Stir in tomatoes, onion, cilantro, salt and pepper.
5. Spoon about 1 tablespoon onto each slice of bread.
6. Sprinkle with cheese.
7. Serve immediately.
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