•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 1 1/2" 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.
Recipe by Ben's blog at http://whatscookingmexico.com/2010/10/06/mexican-bruschetta/