Usually when I order bruschetta at a restaurant it arrives as round bits of toast with a tomato mixture spooned on top. I always love that. But then recently we were out for dinner and the bruschetta came to the table in a more deconstructed way: The tomato mixture was in a bowl and the rounds of toast were on the side. We happily scooped spoonfuls of tomato, garlic, olive oil and basil onto the toast and remarked that it was an interesting way to serve it, kind of like the simplicity of salsa and chips.
I thought about that again when we got home and had an idea. Why not riff on the salsa and chips idea by making a Mexican bruschetta? Today’s recipe was born. It’s great to serve to a group because you just put out the tomato mixture and the toast and let everyone make their own. And, everyone loves Mexican flavors (especially around this time of year with Cinco de Mayo around the corner!) so it’ll definitely be a hit.
Here’s what you do: In a medium bowl mix together chopped tomatoes and onions, minced garlic and jalapenos, cilantro leaves, lime juice and salt. Top it with crumbled queso fresco or finely shredded Mexican-style cheese. Toast some baguette slices. Done!
I hope you love this easy Mexican appetizer as much as I do. Have a great day,