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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This is my own creation. While cruising the Sea of Cortez (with no super markets in sight) I needed to come up with an appetizer to take to a 'dingy raft-up' party. Ingredients:
6 roma tomatoes, diced |
2 garlic cloves, chopped |
2 garlic cloves, peeled and sliced in half |
3 tablespoons olive oil |
2 teaspoons balsamic vinegar |
3 tablespoons chopped fresh cilantro |
2 tablespoons seeded and finely diced jalapenos |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh cracked pepper |
8 -10 slices french bread, cut about 1 inch thick (aprox. 3 inch round) |
3 tablespoons grated parmesan cheese |
Directions:
1. Mix chopped garlic, vinegar, salt, pepper, and cilantro.
2. Slowly stir in oil.
3. Add chopped tomatoes and jalapenos and allow to sit for 30 minutes at room temperature.
4. Meanwhile place the bread rounds on cookie sheet and lightly toast under broiler.
5. When the bread is toasted rub tops of toast with whole garlic pieces.
6. Top bread with tomato mixture.
7. Sprinkle on a little cheese and if desired, pop into warm oven to melt cheese.
8. Serve immediately.
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