Mexican Bruschetta

mexican bruschetta
Mexican Bruschetta
  • Prep 15 min
  • Total 17 min
  • Servings 30

Get the party started with this scrumptious twist on a classic bruschetta. ...MORE + LESS -


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)


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  • 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: 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

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