Bruschetta Cubana

Bruschetta Cubana Recipe
Howard L. Puckett

Recipe from

Coastal Living


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


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 skillet or press down with a spatula to flatten bread a little more; cook 2 minutes on each side or until golden brown. Repeat procedure with remaining flattened bread slices. Spoon tomato mixture evenly over each bread slice. Sprinkle with cilantro. Serve immediately.

March 2006
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