This is delicious and super easy! Better than in a restaurant! You can eat it as an appetizer to a meal, or you can add slices of fresh mozzarella on the bread and it can become a meal! Russ and my favorite!
Recipe from Jamee Ruth, "Grill Pan Cookbook"
- 5 large, ripe plum tomatoes
- 1/3 cup finely chopped red onion
- 1/4 cup finely chopped cilantro
- 2 teaspoons fresh lime juice
- 3 cloves Roasted Garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- French Baguette, sliced thin
- 2 tablespoons light olive oil
For the Roasted Garlic:
Fill an oven-safe dish halfway with peeled garlic cloves, and cover completely with olive oil. Bake at 350 degrees for 20 minutes. Remove from the oven and let the mixture cool, uncovered, until room temperature. (You can store in a glass mason jar or similar airtight container in the pantry for up to one month.)
For the Bruschette:
Halve the tomatoes lengthwise and remove the seeds. Cut the flesh into 1/4-inch dice and place in a medium glass or nonreactive metal bowl. Add the onion, cilantro, lime juice, garlic, salt and pepper, and stir together gently. Let sit, loosely covered, at room temperature for 1 hour. (The tomato mixture can be made and kept in the refrigerator for up to 4 hours. Bring to room temperature before using.)
Preheat a grill pan over medium heat until very hot, 5 minutes. Brush the bread slices with olive oil on one side and place them in the grill pan oiled side down. Cook for 3 minutes, then transfer to plates, grilled side up. Using a slotted spoon, top the bread slices with the tomato mixture.