Yes, I know Bruschetta is traditionally an Italian snack.
But, my Mexican Bruschetta will convince you that this is one snack that’s adaptable to the flavors of Mexico!
Spicy salsa, jack cheese, mashed avocados and lots of jalapenos will make you a believer.
First, I went with sliced sourdough bread because it’s my favorite bread.
You can use whatever bread you like but make sure it’s crusty and can hold all the toppings.
An Italian sliced bread would work perfectly.
Secondly, toast the bread after drizzling with olive oil and spices.
You can grill it like I did but toasting in the oven works perfectly also.
When the bread is hot out the toaster, rub it with garlic.
After you rub the bread with garlic immediately top with cheese.
We want the cheese to slightly melt into the hot bread folks!
It’s about the flavor, so build it up!
Lastly, top the cheese with salsa, mashed avocado, and pickled jalapenos.
This is one of those quick, easy, but delicious snacks!
I was going to cut each bread slice in half but my family said no.
They liked the way it looked so we kept them whole.
If you decide to cut the bread in half do this before you top it with toppings so it stays looking pretty!
- 8 slices sourdough bread
- 2 cups salsa
- 2 cups jack cheese
- 2 avocados, mashed
- 1 cup pickled jalapenos
- 2 cloves garlic
- extra virgin olive oil
- pinch of pepper
- pinch of creole seasoning
- pinch of crushed, dried oregano
- lime juice
- Drizzle olive oil over both sides of bread, sprinkle with seasonings.
- Grill or toast bread until nice and crispy.
- Mash avocado and sprinkle with a little seasoning and lime juice about 1 teaspoon.
- When bread is ready rub bread with garlic.
- Top with cheese, salsa, avocado and jalapenos.
- Serve immediately.
- Serving Size: 4