Southwestern Bruschetta

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.

• Ready In: 20 mins
• 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

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.