Show Subscription Form




Cilantro Tomato Bruschetta Recipe
Cilantro Tomato Bruschetta Recipe photo by Taste of Home

Cilantro Tomato Bruschetta Recipe

Publisher Photo
“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.”
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 12 servings

Ingredients

  • 1 loaf (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

  1. Place bread on an ungreased baking sheet; brush with 1/4 cup oil. Bake at 325° for 10-12 minutes or until golden brown.
  2. 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.
Originally published as Cilantro Tomato Bruschetta in Simple & Delicious July/August 2006, p55

Reviews for Cilantro Tomato Bruschetta

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 30, 2014

Love love love we will do this again

MY REVIEW
Reviewed Aug. 23, 2012

Supper simple to make & tasted great. I had no leftovers :(

MY REVIEW
Reviewed Jul. 30, 2012

Delicious flavor from the balsamic vinegar and very simple to prepare.

MY REVIEW
Reviewed Jun. 30, 2012

Yummy! I didn't add the onion, and added abit more vinegar and salt, and served it on baguette with olives baked in it. So fresh and summery....

MY REVIEW
Reviewed Sep. 18, 2010

Fantastic!

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT