Bruschetta is one of my favorite appetizers; so flavorful and fresh. This is my take on the classic.
Tomatoes (I used cherry/grape sized tomatoes, sliced in half), diced
Garlic cloves, minced fine
Salt & Pepper, to taste
Cilantro (Basil is the standard; you could also substitute parsley), minced fine
Olive Oil (use the best quality extra virgin you can afford – it makes a big difference in this type of recipe)
1 large garlic clove, halved
Crusty bread, sliced
Combine diced tomatoes, minced garlic and cilantro; add a couple of tablespoons of the vinegar followed by 1-2 of the olive oil; salt and pepper to taste. Set aside in the refrigerator.
Preheat oven to 350°F. On a baking sheet, lay out bread slices. Rub the halved garlic clove over each slice, then drizzle with olive oil (or use a mister to spray it on). Toast a few minutes until the bread turns golden.
Spoon some of the bruschetta mixture on the bread & serve.
This is a great make ahead recipe; only the bread will need to be warmed prior to serving.