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.
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INGREDIENTS
Nutrition- 6
- 2
- 2
- 3tablespoons olive oil
- 2teaspoons balsamic vinegar
- 3tablespoons chopped fresh cilantro
- 2tablespoons seeded and finely diced jalapenos
- 1⁄2teaspoon kosher salt
- 1⁄4teaspoon fresh cracked pepper
- 8 -10slices French bread, cut about 1 inch thick (aprox. 3 inch round)
- 3tablespoons grated parmesan cheese
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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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