SOUTHWESTERN BRUSCHETTA

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Southwestern Bruschetta image

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

6 roma tomatoes, diced
2 garlic cloves, chopped
2 garlic cloves, peeled and sliced in half
3 tablespoons olive oil
2 teaspoons balsamic vinegar
3 tablespoons chopped fresh cilantro
2 tablespoons seeded and finely diced jalapenos
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
8 -10 slices French bread, cut about 1 inch thick (aprox. 3 inch round)
3 tablespoons grated parmesan cheese

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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