Oh, how I love Mexican food! A take on an Italian classic, this Mexican Bruschetta is a perfect appetizer to any Mexican meal, or any meal really, it’s that good. It’s easy to make and the bold colors and flavors are a pleasure to present to your family and/or guests.
Anytime I can use healthy fresh ingredients I do, so for that reason alone I love this recipe. I start with a fresh loaf of sourdough baguette bread from the bakery section in my local grocery store. I don’t eat a lot of bread, but I absolutely love the smell of a freshly baked loaf. Further, I love the sweet red tomatoes combined with the fragrant green cilantro. Add the fresh diced garlic and WOW…it’s a party!
Toasting the Bread
Here’s something I learned the hard way; cut your baguette slices on the thin side and toast very lightly. I made the mistake of cutting the baguette a little on the thick side and then I toasted it a wee bit too long. When I took a bite, it basically sounded like I was chewing rocks. Ha! Now, I don’t know about you, and I’m not judging, but I don’t usually eat rocks. So try keeping the bread thin and watch it closely under the broiler (because it’ll be going back in once the other ingredients are on top). Also, I love the spray-on olive oil. Such a handy concept and it makes this little project so much easier. A gentle mist on top of each slice, then into the oven for a little broil action.
Tip of the Blog
My tip today is about cilantro. While the stem is as edible as the leaves, the stems don’t always look as pretty. Therefore, IF you have that extra time and patients, pluck the leaves from the stems and leave each leaf whole. Use only the leaves. This allows the cilantro leaf to wilt around the other ingredients thereby holding it all together. If you don’t have the time, it’s still going to taste just as wonderful and only you and I will know the difference.
So, now you’ve been mixing the tomatoes, cilantro, Kosher salt, red pepper flakes, and garlic together in a bowl, which brings about an amazing aroma. As a result, your kitchen should be smelling delightful about now. Spoon some onto your toasted baguette slices and top each with some finely shredded Jack cheese (the melted cheese also helps hold everything together when you bite into it). Serve immediately…and grab one while you can.
- 1 loaf Sourdough baguette
- Olive oil cooking spray
- 1 1/2 lbs. Roma tomatoes, seeded and chopped
- 1 bunch Cilantro, (dice top of stem with leaves, or use leaves only)
- Kosher salt to taste
- 1 Tbsp. Red pepper flakes
- 6 cloves Garlic, finely chopped
- 4 oz Green chilies, diced (optional)
- 3/4 cup Jack cheese finely shredded
- Slice the bread to approx. 1/4" thickness and lay individually on a foil lined baking sheet. Spray the top of each slice with olive oil and broil until very lightly toasted.
- In a bowl, mix together your tomatoes, cilantro leaves, salt, pepper flakes, garlic, and optional green chilies. Put a rounded tablespoon on top of each toasted slice of baguette. Top each with a sprinkling of Jack cheese.
- Broil until cheese is melted.
- Serve immediately and enjoy!
My Mexican Bruschetta is an appetizer I love serving with my Homemade Cheese Enchiladas, and I hope it’ll become one of your new favorites, too. Happy cooking and have a blessed day.
Here are some great sizes for pinning to your board.
Copyright © Sweet Ordeal. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to link back to this post for the original recipe and directions.