Get the party started with this scrumptious twist on a classic bruschetta.
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
100 g shredded mozzarella cheese (optional)
Instructions
In a bowl, stir together the old el paso* thick n’ chunky salsa, cloves garlic and chopped fresh cilantro or parsley until well combined. Set aside so the flavors can blend while you prepare the bread.
Slice the french baguette into 1/2-inch (1 cm) slices and place the slices in a single layer on baking sheets. Brush one side of each slice lightly with olive oil, making sure each piece is coated on that one side.
Broil the baguette slices 2 inches (5 cm) from the broiler for 1 minute or until browned on the oiled side. Carefully turn the slices and toast the other side until lightly browned as well, then turn the slices again so they are oil-side up.
Spoon 1 tbsp (15 mL) of the salsa mixture onto each toast slice and sprinkle each with some shredded mozzarella cheese, if desired. Refrigerate any leftover salsa promptly. Broil the topped slices for 1 minute longer or until the cheese has melted and the bruschetta is heated through.
Expert Tips
For a touch of sophistication, replace mozzarella cheese with grilled shrimp and garnish with grated lime zest.
For a touch of sophistication, replace mozzarella cheese with grilled shrimp and garnish with grated lime zest.
