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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    about 2 dozen

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

  • Preheat oven to 325°. Place bread slices on ungreased baking sheets; brush with 1/4 cup oil. Bake until golden brown, 10-12 minutes.
  • In a small bowl, whisk together vinegar and remaining oil. Stir in tomatoes, onion, cilantro, salt and pepper.
  • 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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