Bruschetta Cubana

Yield: Makes 12 servings

Ingredients

• 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

Preparation

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.