Name: Mexican Bruschetta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 cups diced ripe tomatoes; 1/4 cup coarsely chopped cilantro; 3 tablespoons lime juice; 1 jalapeno, diced ((if you prefer less heat, remove the seeds & membrane)); 1 small white onion, diced; 2 garlic cloves, minced; 1/2 teaspoon sugar; a good pinch of salt & freshly ground pepper; 12 oz baguette, cut diagonally into 1/2-inch thick slices; 1 1/2 cups refried beans, warmed; 1 1/2 cups grated white cheddar cheese

Toasted artisan bread spread with warm refried beans, sprinkled with lots of cheese & broiled until gooey & melted then topped with a lively ripe tomato mixture – Mexican Bruschetta makes a brilliant quick & easy appetizer, snack or meal.

Firstly, apologies to any Mexican (or Italians) with the seemingly clumsy attempt at a fusion name. That wasn’t the intent. Recipe titles need to be descriptive without being too wordy. Refried beans on toast with melted cheese & pico de gallo seems a little wordy, no? But… ‘Mexican Bruschetta’ alludes to such flavors & textures in two words instead of eleven.

The inspiration for this recipe happened as I watched a show called ‘Pati’s Kitchen’, a cooking show exuding Mexican flair & lots of enticing recipes. Including a variation on this one.

Initially this recipe for intended for an appetizer, but served on bigger pieces of toast or tostadas & now you’ve got lunch or dinner – maybe topped with slices of avocado or an egg. Or for smaller gluten-free bites then try round tortilla chips. This recipe is fresh, vibrant & a synch to make, requiring no real kitchen mastery apart from chopping. Washed down with a nice Mexican beer or a margarita (or three) of course. Cheers!

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5 from 1 vote

Mexican Bruschetta

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Course: Appetizer

Cuisine: Mexican

Servings:

Author: Lovoni

Ingredients

2 cups diced ripe tomatoes
1/4 cup coarsely chopped cilantro
3 tablespoons lime juice
1 jalapeno, diced (if you prefer less heat, remove the seeds & membrane)
1 small white onion, diced
2 garlic cloves, minced
1/2 teaspoon sugar
a good pinch of salt & freshly ground pepper
12 oz baguette, cut diagonally into 1/2-inch thick slices
1 1/2 cups refried beans, warmed
1 1/2 cups grated white cheddar cheese

Preheat the broiler on high. Line a baking sheet with parchment paper.
Combine tomatoes, cilantro, juice, jalapeno, onion, garlic, sugar, salt & pepper in a medium bowl. Cover & let stand.
Arrange the bread slices in a single layer on the baking sheet. Spread each slice with warmed beans. Sprinkle each slice with cheese. Broil, 6 inches from the heat, for 2 to 3 minutes or until the cheese is melted & bubbling.
Top with tomato mixture. Serve immediately. Serves 6 as an appetizer or 3 to 4 as a main.