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.
Provided by Galley Wench
Categories Mexican
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 239.5, Fat 7.6, SaturatedFat 1.5, Cholesterol 1.6, Sodium 530.3, Carbohydrate 35.8, Fiber 2.6, Sugar 1.5, Protein 6.9
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