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Mexican Bruschetta from EricasRecipes.com

Mexican Bruschetta

A Mexican spin on traditional bruschetta, flavored up with fresh herb, lime, and salsa
Course Appetizer
Cuisine Mexican, party food
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6

Ingredients

  • 2 skinny baguettes sliced into 1/4 to 1/2-inch slices
  • 2 Tbs + 2 tsp extra virgin olive oil divided
  • 2 cloves of garlic divided
  • 1 15 oz can black beans, rinsed and drained well
  • 1 cup whole kernal corn thawed if frozen and driained well
  • 1 large poblano pepper seeded and diced
  • 1/2 cup PaceĀ® Salsa Medium
  • zest of half a lime
  • 2 tsp fresh lime juice
  • good pinch fresh cracked pepper
  • couple good pinches kosher salt
  • 1 Tbs fresh oregano leaves chopped plus additional for garnish
  • 1/2 cup finely crumbled queso fresco cheese divided
  • 2 cups shredded Monterey Jack cheese

Instructions

  1. Heat the oven broiler on high.
  2. First, make the crostini. Lay the baguette slices in a single layer on a bake sheet. Brush both sides of each with the 1 tablespoon olive oil. Toast the bread right under the broiler, watching constantly, until golden on the top side around the edges. Flip each piece over, and brown the other sides. Remove crostini from the oven.
  3. Take a clove of garlic and slice in half. Rub the top side of each crostini with the cut face of the garlic clove. Set the crostini aside, but reserve the garlic clove. Add to the remaining garlic clove and mince both.
  4. In a medium mixing bowl, add the minced garlic from the step above with the black beans, corn, poblano pepper, salsa, lime zest, lime juice, salt, pepper, 1 tablespoon oregano, and the remaining 2 teaspoons olive oil.
  5. To cheese up the bruschetta, stir 1/4 cup queso fresco cheese into the bruschetta. Layer onto a thin pan (I used a flat cast iron skillet). Top with all of the Monterey Jack cheese, as well as the remaining 1/4 cup queso fresco. Place pan under the broiler for a minute of two until cheese is melty, creamy, and bubbly, but not browned. Remove from the oven, top with a sprinkle of fresh oregano and serve immediately with the crostini. Yields 6 servings.

Recipe Notes

At the point where most of the ingredients are combined (i.e. before cheese is yet added), this by itself is a delicious bruschetta. I ate a bunch at that point.