MEXICAN BRUSCHETTA
This spicy
Mexican bruschetta is ideal to serve as a starter or as a light lunch. Buttered
toast has never been so good!
INGREDIENTS
- 1/2 teaspoon salt
- 1 tablespoon lime juice
- 1/4 teaspoon black pepper
- 1 medium jalapeno pepper, finely chopped
- 2 teaspoons extra-virgin olive oil
- 2 roma tomatoes, chopped
- 2 medium poblano peppers
- 1/4 cup cilantro, chopped, plus extra for serving
- Hot sauce, if desired
FOR SERVING
- 1/2 cup queso fresco
- 1 long French baguette, cut into half-inch diagonal slices
INSTRUCTIONS
First, poblano
roasted peppers. I place mine on my gas stove (on high heat) for about 2
minutes on each side. Turn and make sure all the skin is blackened. You should
hardly see any green spots. If you don't have a gas stove, you can grill your
own in the oven, turning it occasionally.
Then, meanwhile,
prepare the rest of the ingredients for the bruschetta and mix in a small bowl.
Once the
poblanos are steamed, use a paper towel to wipe the charred skin. Open each
poblano, remove the stem and seeds and chop.
Combine the
chopped poblanos with the other ingredients in a bowl and mix well. Taste and
adjust the seasoning. Add hot sauce if desired.
Cover and
refrigerate at least 30 minutes or overnight. Stir from time to time.
When ready
to serve, turn the oven grill high. Brush the baguette slices with olive oil
and rub with the garlic. Grill for about 45 seconds to 1 minute - watch very
carefully so they don't burn.
Garnish the
baguette slices with the bruschetta mixture and sprinkle each piece of queso
fresco and extra coriander.
Happy
Cooking Time.
