Cilantro Tomato Bruschetta Recipe

4.5 6 10
Cilantro Tomato Bruschetta Recipe
Cilantro Tomato Bruschetta Recipe photo by Taste of Home
Publisher Photo

Cilantro Tomato Bruschetta Recipe

Read Reviews
4.5 6 10
Publisher Photo
This is an easy tomato appetizer that all of my family and friends love. The ingredients meld together for a great-tasting hors d’oeuvre that goes well with many different main dishes. —Lisa Kane, Milwaukee, Wisconsin
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Preheat oven to 325°. Place bread slices on ungreased baking sheets; brush with 1/4 cup oil. Bake until golden brown, 10-12 minutes.
In a small bowl, whisk together vinegar and remaining oil. Stir in tomatoes, onion, cilantro, salt and pepper.
To serve, spoon scant 1 tablespoon tomato mixture onto each slice of bread. Top with cheese. Yield: about 2 dozen.
Originally published as Cilantro Tomato Bruschetta in Simple & Delicious July/August 2006, p55

Nutritional Facts

1 piece: 98 calories, 5g fat (1g saturated fat), 1mg cholesterol, 147mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 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
  1. Preheat oven to 325°. Place bread slices on ungreased baking sheets; brush with 1/4 cup oil. Bake until golden brown, 10-12 minutes.
  2. In a small bowl, whisk together vinegar and remaining oil. Stir in tomatoes, onion, cilantro, salt and pepper.
  3. To serve, spoon scant 1 tablespoon tomato mixture onto each slice of bread. Top with cheese. Yield: about 2 dozen.
Originally published as Cilantro Tomato Bruschetta in Simple & Delicious July/August 2006, p55

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCilantro Tomato Bruschetta

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
rmaxrandy User ID: 7724374 158357
Reviewed May. 30, 2014

"Love love love we will do this again"

MY REVIEW
jbrough1984 User ID: 6603755 156038
Reviewed Aug. 23, 2012

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

MY REVIEW
katlaydee3 User ID: 3741999 158745
Reviewed Jul. 30, 2012

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

MY REVIEW
germanycook User ID: 6411056 78856
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
MommyS User ID: 5146313 137643
Reviewed Sep. 18, 2010

"Fantastic!"

MY REVIEW
sandbert User ID: 4692066 78854
Reviewed Jul. 22, 2010

"A great recipe: I added a little garlic butter to the bread, Yum - O

_"

Loading Image