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Howard L. Puckett Photo by: Howard L. Puckett

Bruschetta Cubana

Coastal Living MARCH 2006

  • Yield: Makes 12 servings


  • 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.


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Bruschetta Cubana Recipe