bruschetta with cilantro

Tomatoes are a new thing for me. I wouldn't eat them for years! I think my parents about had a heart attack when I told them that I ate bruschetta at an Italian place and liked it. I found this recipe in a taste of Home magazine and tried it. It's so easy and delicious. Give it a shot!

Bruschetta:
4 ripe tomatoes, seeded and diced
1/2 onion, diced
1/4 c cilantro, chopped
3 T olive oil
1/2 t balsamic vinegar
salt and pepper to taste

shredded mozzarella cheese

french bread or baguette, sliced
butter

Dice the tomatoes, onion, and cilantro. Toss it all together. Add the olive oil and vinegar.
I like to leave the bruschetta in the fridge for about an hour before serving it.

For the bread, I didn't have time to toast it like I usually do, so I'm just going to walk you through it. Slice the bread into 1 inch-ish slices. Butter both sides and sprinkle with parsley. Put them on a heated griddle over medium heat. Cook until they are golden brown on both sides. I'm telling you- toasting the bread slices with butter makes this recipe a whole lot better. It is really, really good.

Put the bruschetta on the bread and top with a little mozzarella.

If you don't like cilantro (which I think is crazy), you can use fresh basil or parsley instead.