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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