Recipe by Galley Wench
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.
Top Review by MamaJ
YUM! This was a quick and delicious appetizer. The balsamic vinegar and the jalapeno give it that little something extra that makes it different than most tomato based bruschettas. I forgot to add the oil to the mix so I just drizzled it over each bruschetta after I topped it with the tomatoes. Thanks for posting Galley Wench.
- 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 See How It's Made
- Mix chopped garlic, vinegar, salt, pepper, and cilantro.
- Slowly stir in oil.
- Add chopped tomatoes and jalapenos and allow to sit for 30 minutes at room temperature.
- Meanwhile place the bread rounds on cookie sheet and lightly toast under broiler.
- When the bread is toasted rub tops of toast with whole garlic pieces.
- Top bread with tomato mixture.
- Sprinkle on a little cheese and if desired, pop into warm oven to melt cheese.
- Serve immediately.