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Cilantro Tomato Bruschetta
This is an easy tomato appetizer that all of my family and friends love. The garden-fresh ingredients capture summer and meld together for a delightful hors d’oeuvre recipe that goes well with many different main dishes. —Lisa Kane, Milwaukee, Wisconsin
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. 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.
Nutrition 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.
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