Raúl: Cuban bread also makes a delicious garlic toast, a basket of which is a common sight in Cuban restaurants.
Glenn: We always enjoy Bruschetta at Italian restaurants, so we decided to create our own Cuban version. We like to serve this on an appetizer platter.
Jorge: The warm Cuban toast and the cold salsa make a great taste contrast.
We always enjoy Bruschetta at Italian restaurants, so we decided to create our own Cuban version
INGREDIENTS:
SALSA
2 cups chopped ripe red tomatoTOAST
12 slices Cuban bread (may substitute French bread)Select only red, very ripe tomatoes. The Roma variety of tomatoes works well. If you use another variety, be diligent about removing all of the seeds.
Mix the tomatoes, onion, olive oil, vinegar, cumin, and garlic together in a large bowl.
Add salt and pepper to taste. Refrigerate for a minimum of 30 minutes to allow the flavors to meld.
JUST BEFORE SERVING
Slice Cuban or French bread in 1-inch thick slices. Place on a cutting board and use a heavy frying pan or bacon press to compress them slightly.
Mash the garlic into the softened butter. Butter both sides of the compressed bread with the garlic butter.
Fry the bread on both sides in a large sauté pan over medium heat until lightly toasted on each side.
Spoon a generous helping of the cold tomato mixture on each slice of toast.
Sprinkle with chopped cilantro. Serve immediately.
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