Thursday, November 4, 2010

Fresh Tomato Bruschetta

3 large ripe tomatoes, seeded and diced (about 1 pound)
½ cup finely diced onion
¼ cup snipped fresh cilantro
1 garlic clove, pressed
2 tsp balsamic vinegar
½ tsp olive oil
¼ tsp salt
1/8 tsp ground black pepper

Combine all ingredients in a small to medium bowl.  Serve over toasted French bread.

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