1. Toast coriander and cumin seeds in a dry pan. When cool, grind to a fine powder.
2. Combine ginger, jalapeño, lime juice, olive oil, cayenne, salt, and sugar, set aside.
3. Cut tomatoes into bite-sized pieces and set aside. Chop cilantro and mint.
4. Gently combine tomatoes with dressing, cilantro, mint, and ground spice mixture.
5. Serve bruschetta with toasted flatbread.

For toasted flatbread, brush one side of flatbread lightly with 2 tbsp of olive oil. Cut the flatbread into 3″x3″ squares. Each flatbread yields 16 pieces. Place olive oil side down on heated grill pan or char broiler and heat one side only until grill marks appear.