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

Balsamic Vinegar

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.



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