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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Instead of traditional bruschetta, this is done with a mexican flair! Ingredients:
1 loaf crusty italian bread - sliced about an inch thick |
5-10 cloves of garlic |
1/2 tsp cumin |
1/2 tsp ancho chilie powder |
2 roma tomatoes, chopped small |
1 small onion, minced |
1/2 tsp salt |
1/4 cup olive oil |
Directions:
1. Slice the Italian bread - 1 slices.
2. Toast each slice in the broiler for about 3-5 minutes (or a toaster oven works nicely).
3. While the bread is toasting, mix together the onion, tomatoes, cumin, chilie powder, and salt.
4. When the bread is done toasting rub each of the slices with cloves of garlic, making sure to get the garlic into it really well, but only rubbing it into one of the sides of the bread.
5. Take the olive oil and pour it out onto a flat surface (plate, cutting board, aluminum foil, etc).
6. Next rub each of the toasted pieces of bread in the olive oil, the side that you rubbed the garlic into.
7. Lay the slices out onto a baking sheet (that is used for the broiler), top the slices with the tomato/onion mixture.
8. Place under the broiler for a few minutes to get the rest of the mixture nice and hot.
9. This would probably be good with shredded muenster cheese on top of it also, though I've not tried it yet. After the mixture is hot under the broiler, take the pan back out, top with cheese and then put it back under the broiler for a minute or two, until it melts.
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