Bruschetta is one of those Italian dish that is often mistaken to be difficult to make. Well, at least, I used to think of it that way until I tried to make it myself. It is a simple, fancy dish and very easy to make.
The goodness of a bruschetta is on the freshness of the bread. You can use either Italian or French bread/ baguette. Perfect for appetizer to any Italian food or as finger food.
I don’t like my bruschetta drench in olive oil, so I use the oil sparingly. In this recipe, I only put in on the tomatoes mixture, not on the bread.
What you need:
2 ripe tomatoes
1 medium size onion, chopped
3 cloves of garlic, minced
3 tablespoon olive oil
2 tablespoon chopped cilantro
Chop the tomatoes in little squares. Put them in a medium bowl with the chopped onion. Mix in with garlic, cilantro, and olive oil. Mix them all well. Set aside.
Slice the baguette into 1 inch thick, and put them in the oven to toast for about 10-13 minutes in 350F.
When all the slices are toasted, scoop the tomatoes mixture in top of bread slices. And, they are ready to be served!