Hello there! Have you started your summer entertaining? Since finishing up the One Room Challenge we have been focusing on fixing up the outdoor areas of our home. Our patio overlooks a wooded backyard with a small brook that runs through it, and it is one of the things I fell in love with most when I was first looking at our home (I hope to have an outdoor home tour up for you soon). I’m sure you can imagine, we do a lot of outdoor entertaining.
One of my favorite things to make during the summer is my Mexican bruschetta recipe. Okay, I know that bruschetta is Italian, but salsa is made up of several of the same ingredients, and this is basically a chunky salsa. This Mexican-inspired version uses cilantro instead of basil, plus some jalapeno and corn, but it also tastes amazing served on top of some crostini just like it’s Italian cousin. I especially love making it over the summer because the corn is so sweet.
This recipe is so easy! There’s no cooking involved, other than toasting the crostini (or you could just buy them already toasted from the store), just chopping up some veggies.
Who can resist these pretty colors? They’re always gone within minutes after I set them out at a party! Speaking of a great appetizer for a party, these buffalo chicken cups are so easy to make last-minute and are also sure to be a fan favorite.
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We also love to serve it as a chunky salsa in a bowl with some chips! Either way is perfect for your Memorial Day or 4th of July get-togethers or any of your summer barbecues. One of the things that make it perfect for entertaining is that it’s really nice to have something light and fresh to go along with the heavy food of your typical barbecue.
I’m so excited for you to try this, and I hope you like it as much as I do! I can’t stop eating it whenever I make it!
Planning a summer barbecue? Try this easy Mexican bruschetta recipe as an appetizer. It's light and fresh and sure to be a big hit at your party!
- loaf of French bread cut in 1/4" slices or store bought crostini
- olive oil
- 1 1/2 lbs. tomatoes, chopped
- corn kernels from 1 ear of corn, about 1 cup
- 1/4 cup red onion, diced
- 1/2 cup cilantro, chopped
- 1-2 jalapeños, finely diced
- 1/4 cup Italian dressing
- Brush olive oil on the tops of French bread slices.
- Bake bread slices at 400 degrees F for 10 minutes.
- Remove from oven and allow to cool off.
- Combine all remaining ingredients in a medium bowl. Refrigerate for at least 4 hours.
- Spoon the bruschetta mixture onto the French bread slices or crostini.
Taste a small bit of jalapeño to see how spicy it is before deciding how much to use.
Frozen corn also works well with this recipe.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 241Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 469mgCarbohydrates 41gFiber 3gSugar 7gProtein 8g
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Mary H says
This looks super tasty! I will have to try it this summer!
Thanks, Mary! You’re going to love it!
These look delicious! I can see why they disappear quickly. This looks like a great way to sneak in some veggies before a meal even starts!
These look like the perfect refreshing little bite! I have a feeling stopping at just one is impossible.
This looks like it would be delicious as either a salsa or on the bruschetta! What a great idea for an appetizer. Thanks so much for linking up with us at You Link It We Make It! We hope you’ll drop by and visit us again! – Kim @ knockitoffkim.com