Chimichurri Bruschetta

Chimichurri Bruschetta

For Chimichurri:

1 cup fresh cilantro

3 cloves of garlic, minced

1 small shallot

1 tsp. red pepper flakes

1 tsp. dried oregano

1 tbsp. red wine vinegar

1/2 cup olive oil

salt and pepper to taste

For bruschetta:

4 pieces of toast

1 beef steak tomato, diced

In a food processor blend together all ingredients for the chimichurri. Dice the tomato into small pieces. Toss the tomato in the 3 tbsp. of chimichurri. Cut each piece of toast into four. Spread a thin layer of the chimichurri on the toast. Top with the tomatoes. Repeat on all the toast. Take and bite and enjoy.

*I used Canyon Bake House Gluten Free Bread.*