Cuban Style Bruschetta ~ Bruschetta Cubana

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Cuban Style Bruschetta ~ Bruschetta Cubana Recipe Card
Cuban Style Bruschetta ~ Bruschetta Cubana Recipe Card
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This Bruschetta Cubana appetizer is made on crisp toast with delicious tomato salsa. It’s a Cuban recipe that fuses both Cuban and Italian cuisine to make an amazing Cuban Style Bruschetta.

Americans may think of bruschetta as the tomato portion of the appetizer because it is sold in stores. However, to the rest of the world, bruschetta actually refers to the preparation of the bread (cut, toasted, olive oil, and garlic-rubbed).

Regardless of which part of this recipe you call bruschetta, this Bruschetta Cubana recipe is referring to the finished appetizer o delicious garlic toast topped with tasty tomato salsa. It’s fast, it’s easy, and it’s delicious! Your friends and family will love this dish.

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Cuban Style Bruschetta ~ Bruschetta Cubana

Cuban Style Bruschetta ~ Bruschetta Cubana

Mike Gonzalez
This Roma Tomato Bruschetta recipe is so delicious and full of flavor.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer
Cuisine Cuban
Servings 12 pieces

Ingredients
  

Topping

  • 2 cups ripe red tomato chopped small cubes
  • 1 Cubanelle (green Italian frying pepper) finely chopped
  • 1 cup sweet onion finely chopped
  • ¼ cup olive oil
  • 3 tbsp vinegar
  • 2 tsp cumin
  • 4 cloves garlic minced
  • salt and pepper to taste

Toast

  • 12 slices Cuban bread can also use French bread
  • 3 cloves garlic finely minced
  • 8 tbsp butter room temperature

Garnish

  • ¼ cup cilantro chopped

Instructions
 

Topping

  • Mix the tomatoes, green chili, 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.
    2 cups ripe red tomato, 1 Cubanelle (green Italian frying pepper), 1 cup sweet onion, ¼ cup olive oil, 3 tbsp vinegar, 2 tsp cumin, 4 cloves garlic, salt and pepper

Bread

  • 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.
    12 slices Cuban bread
  • Mash the garlic into the softened butter. Butter both sides of the compressed bread with the garlic butter.
    3 cloves garlic, 8 tbsp butter
  • Fry the bread on both sides in a large sauté pan over medium heat until lightly toasted on each side.

Assembly

  • Spoon a generous helping of the cold tomato mixture on each slice of toast.
  • Sprinkle with chopped cilantro. Serve immediately.

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Did You Know?

Bruschetta originated in Italy during the 15th century. However, the dish can be traced back to Ancient Rome, when olive growers would bring their olives to a local olive press and taste a sample of their freshly pressed oil using a slice of bread.

The word bruschetta (plural bruschette) comes from the Latin dialect verb bruscare, the equivalent of the Italian word abbrustolire which means ‘to toast’, or ‘to roast over coals. Toasting bread and soaking it with freshly pressed olive oil is “a practice probably as old as Rome itself”.

In the United States, the word is sometimes used to refer to a prepared topping, sold in jars and usually tomato-based, instead of the bread.


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