06 Oct

Mexican Bruschetta

Mexican bruschetta

[donotprint]Even though I have been having great Mexican food down here, I miss the food variety you can find in the States. And it’s not that here in Mexico you can’t find it. It’s only a little bit more difficult. But you can’t beat the fresh produce and meat you find at the local markets here. That was a very strong reason when I was debating about making the move back home. Anyway, I had some fresh produce from my first visit to the market (pictures will come soon) and I wanted to try another Mexican-Italian fusion. So I decided to make a Mexican bruschetta that turned out delicious. This would be a great snack when I start entertaining my new Mexican friends.[/donotprint]

Mexican Bruschetta
Recipe type: Appetiser
Cuisine: Italian
  • •1 baguette or similar French, Italian or Mexican bread
  • •2 TBSP olive oil
  • •1/2 lb Mexican chorizo
  • •1/4 onion, sliced
  • •3 garlic cloves, chopped
  • •1 red bell pepper, sliced
  • •1 yellow red pepper, sliced
  • •1 poblano pepper, roasted, skinned, seeded and sliced (instructions here)
  • •3 ripe Roma tomatoes, diced
  • •about a handful of mushrooms, sliced
  • •1 avocado for garnish, sliced
  1. Cook the chorizo in a large skillet over medium heat.
  2. Add onion and garlic and cook until translucent.
  3. Add peppers and Roma tomatoes, let cook until tender.
  4. Add mushrooms and cook for about 4 minutes. Put aside.
  5. Cut the bread diagonally in 1½" slices. With a pastry brush coat one side of each slice and toast it on a griddle or other skillet for about 2 minutes each side. You can also rub some garlic on each slice for a more traditional bruschetta.
  6. Top each slice with some of the chorizo and pepper, serve on a plate and arrange one or two slices of avocado on the side.


Mexican bruschetta

¡Buen provecho!

16 thoughts on “Mexican Bruschetta

  1. I LOVE this idea! I'm heading over to a Mexican Meat Market this afternoon for a chunk of orange flavored flap steak….you can bet this will be served along side. Thanks for sending along the recipe.

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