FR
Menu

Mexican Bruschetta

  • Save Recipe
Mexican Bruschetta
  • Prep 15 min
  • Total 17 min
  • Servings 30
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
Get the party started with this scrumptious twist on a classic bruschetta.
Sep 9, 2014

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
© 2021 ®/TM General Mills All Rights Reserved