Bruschetta Cubana

Bruschetta Cubana
Photo by Howard L. Puckett


  • 12 (3/4-inch-thick) slices Cuban or soft French bread
  • ¼ cup chopped fresh cilantro
  • 4 garlic cloves, pressed
  • 2 tablespoons white vinegar
  • 1 large sweet onion, diced
  • 3 large tomatoes, seeded and chopped
  • ½ cup butter, softened
  • + 5 more ingredients
    • 2 teaspoons ground cumin
    • ¼ cup olive oil
    • ½ teaspoon salt
    • 3 garlic cloves, pressed
    • ½ teaspoon freshly ground black pepper

Combine first 8 ingredients in a medium bowl; chill. Flatten each bread slice with a spatula or rolling pin. Combine garlic and butter in a small bowl, and spread evenly over each side of bread slices. Heat a large skillet over medium-high heat. Add flattened bread, in batches. Top with a smaller...

View full recipe at My Recipes


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