Prep 15 mins
Cook 5 mins
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.
- 6 roma tomatoes, diced
- 2 garlic cloves, chopped
- 2 garlic cloves, peeled and sliced in half
- 44.37 ml olive oil
- 9.85 ml balsamic vinegar
- 44.37 ml chopped fresh cilantro
- 29.58 ml seeded and finely diced jalapenos
- 2.46 ml kosher salt
- 1.23 ml fresh cracked pepper
- 8-10 slice French bread, cut about 1 inch thick (aprox. 3 inch round)
- 44.37 ml grated parmesan cheese
- 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.
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.
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' Kittencal's Italian-Style Bread for the French bread substitution. Thanks a lot for this one GW.