![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2026\/02\/Egyptian-Tomato-Bruschetta.jpg\")
<\/p>\n<\/p>\n
Egyptian Tomato Bruschetta<\/p>\n
3 to 4 large vine-ripened tomatoes, chopped into large 1\/2-inch chunks<\/p>\n
5 to 6 cloves garlic, minced<\/p>\n
Juice and zest of 1 lemon<\/p>\n
4 T. \u00a0olive oil, extra-virgin<\/p>\n
4 T. \u00a0white vinegar<\/p>\n
1 tsp. sea salt<\/p>\n
1 tsp. coarsely-ground black pepper<\/p>\n
1 tsp. cumin powder<\/p>\n
1\/4 cup parsley, fresh, chopped<\/p>\n
1\/4 cup cilantro, fresh, chopped*<\/p>\n
1 loaf baguette bread slices, cut on an angle<\/p>\n
Olive oil, extra-virgin<\/p>\n
1 to 2 cloves garlic, peeled and cut in half<\/p>\n
<\/p>\n
In a small bowl, mix together the garlic, lemon juice, lemon zest, olive oil, vinegar, salt, black pepper, cumin, parsley, and cilantro; set aside. Drain tomatoes of extra juice and add chopped tomatoes to a medium-sized bowl.\u00a0 Pour prepared dressing over the tomatoes.\u00a0 Cover tomato and dressing with plastic wrap and let sit in the refrigerator for a couple hours for the flavors to marinate with the tomatoes. Halfway through, stir the tomato mixture. Preheat oven to 375 degrees F. Brush baguette bread slices on both sides with olive oil and place them on a baking sheet.\u00a0 Bake slices until just crisp, about 3 minutes a side.\u00a0 Remove from oven and leave on baking sheet.\u00a0 (Bread can be toasted 3 hours ahead; covered loosely with foil and leave at room temperature.)\u00a0 Take cut garlic clove and rub against surface of baguette slices. Remove tomatoes from refrigerator 20 minutes before ready to serve.\u00a0 Pour tomato mixture into a nice serving bowl and place on platter with toasted baguette slices.\u00a0 Allow each guest to spoon the tomato mixture on the toasted baguette slices and enjoy.<\/p>\n","protected":false},"excerpt":{"rendered":"
Egyptian Tomato Bruschetta 3 to 4 large vine-ripened tomatoes, chopped into large 1\/2-inch chunks 5 to 6 cloves garlic, minced Juice and zest of 1 lemon 4 T. \u00a0olive oil, extra-virgin 4 T. \u00a0white vinegar 1 tsp. sea salt 1 tsp. coarsely-ground black pepper 1 tsp. cumin powder 1\/4 cup parsley, fresh, chopped 1\/4 cup cilantro, fresh, chopped* 1 loaf baguette bread slices, cut on an angle Olive oil, extra-virgin 1 to 2 cloves garlic, peeled and cut in half…<\/p>\n