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Mexican Bruschetta

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  • Prep 15 min
  • Total 17 min
  • Servings 30
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Get the party started with this scrumptious twist on a classic bruschetta.
Created Sep 9, 2014
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Ingredients

  • 1 jar (650 mL) Old El Paso* Thick N’ Chunky Salsa
  • 2 cloves garlic, minced
  • 1/4 cup (50 mL) chopped fresh cilantro or parsley
  • 1 French baguette
  • 1/4 cup (50 mL) olive oil
  • 1 cup (250 mL) shredded mozzarella cheese (optional)

Steps

  •  
    1
    In bowl, stir together salsa, garlic and cilantro. Set aside.
  •  
    2
    Slice baguette into 1/2-inch (1 cm) slices and place on baking sheets. Brush one side of each slice lightly with olive oil.
  •  
    3
    Broil baguette slices 2 inches (5 cm) from broiler for 1 minute until browned. Turn slices and toast other side. Turn slices oil-side up.
  •  
    4
    Spoon 1 tbsp (15 mL) of the salsa mixture onto each toast slice and sprinkle each with some cheese, if desired. Refrigerate any leftover salsa. Broil 1 minute longer or until cheese has melted.

Expert Tips

  • Tip 1
    Tip: For a touch of sophistication, replace mozzarella cheese with grilled shrimp and garnish with grated lime zest.

Nutrition Information

No nutrition information available for this recipe
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