South-of-the-Border Bruschetta Recipe

South-of-the-Border Bruschetta Recipe
South-of-the-Border Bruschetta Recipe photo by Taste of Home
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South-of-the-Border Bruschetta Recipe

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I like to get creative in the kitchen, and this is one of the first dishes I threw together without using a recipe. It boats a zesty Mexican flavor everyone is sure to love. —Rebecca Spoolstra, Pilot Point, Texas
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Broil: 5 min
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Broil: 5 min

Ingredients

  • 2 medium ripe avocados, peeled and finely chopped
  • 3 tablespoons minced fresh cilantro
  • 1 to 2 red chili peppers, finely chopped
  • 1/4 teaspoon salt
  • 2 small limes
  • 12 slices French bread baguette (1/2 inch thick)
  • Crumbled cotija cheese, optional

Directions

In a small bowl, mix avocados, cilantro, chili peppers and salt. Finely grate lime peels. Cut limes crosswise in half; squeeze juice from limes. Stir lime peel and juice into avocado mixture. Refrigerate 30 minutes.
Preheat broiler. Place bread slices on an ungreased baking sheet. Broil 3-4 in. from heat 1-2 minutes on each side or until golden brown. Top with avocado mixture. If desired, sprinkle with cheese. Yield: 12 servings.
Originally published as South-of-the-Border Bruschetta in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p222

  • 2 medium ripe avocados, peeled and finely chopped
  • 3 tablespoons minced fresh cilantro
  • 1 to 2 red chili peppers, finely chopped
  • 1/4 teaspoon salt
  • 2 small limes
  • 12 slices French bread baguette (1/2 inch thick)
  • Crumbled cotija cheese, optional
  1. In a small bowl, mix avocados, cilantro, chili peppers and salt. Finely grate lime peels. Cut limes crosswise in half; squeeze juice from limes. Stir lime peel and juice into avocado mixture. Refrigerate 30 minutes.
  2. Preheat broiler. Place bread slices on an ungreased baking sheet. Broil 3-4 in. from heat 1-2 minutes on each side or until golden brown. Top with avocado mixture. If desired, sprinkle with cheese. Yield: 12 servings.
Originally published as South-of-the-Border Bruschetta in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p222

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