- 2 large plum tomatoes, peeled, seeded and cut into ¼-inch thick wedges
- 1 large white onion, skinned and cut into ¼-inch thick wedges
- ½ cup fresh basil, chopped
- 3 tablespoons balsamic vinegar
- 1 teaspoon light brown sugar, packed
- pinch of salt and pepper or to taste
- ¼ cup extra virgin olive oil, divided
- 1 loaf (about 12 ounces) French baguette, cut into ½-inch thick sliced
- 1 package (8 ounces) cream cheese, softened
- ¼ cup fresh cilantro, coarsely chopped
- Combine together tomatoes, onion, basil, vinegar, light brown sugar, salt, pepper and 2 tablespoons olive oil. Toss lightly until well-blended. Set aside for 30 to 60 minutes to marinate.
- Preheat oven to 425°F.
- Arrange bread slices on a baking sheet lightly brushed with olive oil. Brush remaining olive oil on bread slices. Bake for 3 minutes or until crispy and lightly browned. Remove from oven and transfer toasts onto wire racks to prevent further cooking.
- Spread cream cheese over toasts. Spoon marinated vegetables over cream cheese layer and sprinkle with chopped cilantro. Drizzle marinade over bruschetta and arrange on a platter. Serve immediately.
- You may add chopped chili peppers with vegetable mixture for added flavor. Other herbs such as fresh coriander leaves, sage, and rosemary may also be added.
- Julienned and seeded bell peppers can also be added to vegetable mixture. Roast peppers and peel before slicing.
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