Mexican-Style Bruschetta

Surprise, surprise…a recipe blog post 🙂  I made this little yummy appetizer this past weekend when we had friends over and since we were having steak tacos, I ran with the Mexican theme – all courses included (and yes, that means amazing margaritas too!!)

This recipe originated from this recipe I found on Pinterest.  Easy, yummy and honestly, it did not take too much time to prepare.

As with most recipes, chopping took the most time.  The tomatoes were done in no time, but the darn cilantro just took a bit more time.  I did a lot because we needed it for this recipe, the Chipotle Rice and the tacos.

These are the steak tacos we served with “Chipotle” Rice (I used this recipe…Peter and I both agree, I need to work a bit more on it…) and a corn and bean side dish made by our friends!!  Local friends, we tried to mock the tacos served at Dos Amigos in the Square as we LOVE theirs.  Simple and clean – seasoned meat, slices of avocado, mexican cheese, lots of diced onions and lots of cilantro 🙂

Mexican-Style Bruschetta

Ingredients

• 1/4 Cup Cilantro
• 1 Jalapeno Pepper (medium size)
• 2 Poblano Peppers (medium size)
• 2 Roma Tomatoes
• 1 Tablespoon of Lime Juice
• Hot Sauce (optional…and I did not use it)
• 1/2 Teaspoon of Salt
• 1/4 Teaspoon of Black Pepper
• 2 Teaspoons of Olive Oil
• 1 Long French Baguette
• 1/2 Cup of Queso Fresco (Mexican White Cheese)

Instructions

1. Roast Poblano Peppers.  I broiled mine in the over for about 5-7 minutes.  I stirred and flipped around the 3 minute mark
2. Meanwhile I chopped the Roma Tomatoes, Jalapeno Pepper and cilantro.  That was the most time consuming step (especially the cilantro), but I did it earlier in the day, so i wasn’t annoyed closer to serving time.
3. Combine all of the ingredients including the Poblano Peppers once those are done, have been wiped, stem and seeds removed and chopped.
4. Cover and refrigerate for at least 30 minutes (overnight if you can!)  Stir occasionally
5. Right before serving time, turn broiler to High, brush baguette with Olive Oil
6. Broil for 45 seconds to 1 minute, paying close attention to make sure to not burn
7. Top baguette slices with bruschetta mixture and sprinkle each piece with queso fresco and extra cilantro

NOTES – The Bruschetta mixture would be great over grilled chicken, fish or tacos so try and make extras!!

ENJOY!!!!