Southwestern Bruschetta
photo by Nimz_
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
8-10
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
- 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.
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Reviews
-
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.
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This was awesome bruschetta. Dave said it was the best I've ever made. That kinda upset me because of my own recipes. But it was wonderful. Loved the jalapenos addition. The only thing I did differently was to add some chopped red onion. Other than that made as is. Used Kitz' recipe #180305 for the French bread substitution. Thanks a lot for this one GW.
RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"