[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]
- •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
- Cook the chorizo in a large skillet over medium heat.
- Add onion and garlic and cook until translucent.
- Add peppers and Roma tomatoes, let cook until tender.
- Add mushrooms and cook for about 4 minutes. Put aside.
- 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.
- 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.