Cilantro Tomato Bruschetta

“This is an easy, tasty appetizer that all of my family and friends love,” Lisa Kane promises from Milwaukee, Wisconsin. “The ingredients meld together for a great-tasting hors d’oeuvre that goes well with many different main dishes.”

SERVINGS

12

CATEGORY

Appetizer

METHOD

Baked

PREP

15 min.

COOK

10 min.

TOTAL

25 min.

INGREDIENTS

  • 1 pound French bread, cut into 1-inch slices
  • 1/2 cup olive oil, divided
  • 1 tablespoon balsamic vinegar
  • 3 small tomatoes, seeded and chopped
  • 1/4 cup finely chopped onion
  • 1/4 cup fresh cilantro leaves, coarsely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup shredded part-skim mozzarella cheese

DIRECTIONS

Place bread on an ungreased baking sheet; brush with 1/4 cup oil. Bake at 325° for 10-12 minutes or until golden brown.
    Meanwhile, in a small bowl, whisk the vinegar and remaining oil. Stir in the tomatoes, onion, cilantro, salt and pepper. Spoon about 1 tablespoon onto each slice of bread. Sprinkle with cheese. Serve immediately. Yield: 12 servings.

Printed from tasteofhome.com Sep 5, 2008

Copyright Reiman Media Group, Inc © 2008