Mexican Bruschetta Recipe
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This simple, tasty appetizer is made with all of your favorite Mexican flavors, stirred up and then served on garlic toast. It’s where salsa and bruschetta meet. And that meeting place is ready for a party!
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,
Christine :-)
Mexican Bruschetta
Ingredients:
- 3 medium tomatoes, seeded and chopped
- 1/2 small onion, chopped
- 1/2 to 1 jalapeno pepper, seeded and minced
- 1 clove garlic, minced
- 1 big handful cilantro leaves, roughly chopped
- 1 Tablespoon lime juice
- 1/4 tsp. salt
- 1/4 cup crumbled queso fresco or finely shredded Mexican or Cheddar cheese
- 1 baguette, sliced 1/2 inch thick
Directions:
- In a medium bowl mix tomatoes, onion, jalapeno, garlic, cilantro, lime juice and salt. Top with cheese.
- Toast baguette slices. Serve alongside the tomato mixture.
This recipe speaks to me! Now I know… the perfect ingredient to spice things up for breakfast. Thanks!
I always look at queso fresco in the store and wonder how to work it into a dish. This looks delish!
Kerry, You can totally put queso fresco anywhere you’d put feta. Just make sure you get the crumbling kind if that’s your goal. The melting kind is delicious too but then you want to use it in places where you would want melted stringy gooey cheese. So great hanging out with you at Florida Blog Con. Hope we can get together again soon!