We just bought a smoker (more on that in later posts...) and for our first-ever use of the thing, we had some friends over for a BBQ. Andrea, known for many delicious recipes appearing on this blog and also as the co-founder of The Cooking Club (that rarely meets, and soon to be more rare with her upcoming move to the south).... brought the fixin's to try a new recipe from one of her favorite TV chef personalities - Sam the Cooking Guy from Discovery Heath's "Just Cook This!"
Mexican Bruschetta was the recipe and it sounded tasty to the both of us, and I was really excited to try it out. All my bruschettas seem to be the same thing (though good) - roasted red peppers, basil, goat cheese.. and The Husband doesn't like goat cheese. I was happy to see Mexican Bruschetta featured monterey jack, something everyone likes!
Andrea had already created the yummy tomato topping so I had no clue what was in it. She's been busy and I was happy to find this recipe online so I could post about it asap. This is one of the tastiest bruschettas I've ever had! I like that it is unique, with the Mexican spin (instead of Italian.)
She had brought two crusty italian loaves of bread and we decided to go all out and cook up both of them, so we added a few ripe tomatoes fresh from my garden to make sure we had enough tomato topping. It worked out PERFECT and out of the two loaves and only 6 people, there were only 2 small squares that weren't eaten. Everyone loved this bruschetta.
Having just found the recipe, I am surprised to see how easy the topping is. I thought there has got to be more to it... maybe lime juice or other fun spices? Nope.. not here.. just simple basic delicious stuff. It's a perfectly balanced combination, so make sure you use the fresh garlic and not the pre-minced stuff in jars. The end result is a crispy crusty bread with a soft pillowy interior, topped with a juicy, fresh-mex combination and gooey cheese. Yum!
Andrea's Mexican Bruschetta from Heaven
also as found on Sam the Cooking Guy's show "Just Cook This!" on Disovery Health
1 long sourdough baguette (or like Andrea, use two rustic crusty Italian loaves or whatever bread of your choice - maybe something pre-sliced!)
1.5 lbs of fresh ripe tomatoes, seeded and diced pretty small
2 tablespoons olive oil
1 bunch of cilantro
6 cloves of garlic, minced
2 teaspoons of red pepper flakes, or 12 shakes of ground cayenne pepper like we used
3/4 cup Monterey Jack cheese, shredded (note: 3/4 cup before you shred, otherwise use more pre-shredded cheese)
salt and pepper to taste
Heat broiler. Slice bread down the center and place cut-side up on baking sheet to brown ever so slightly under the broiler. Remove and side aside.
In a bowl, mix tomatoes, olive oil, cilantro, garlic, red pepper and cheese.
Cover cut side of bread with tomato mixture. (Top with a little extra cheese if you're feeling especially naughty, like we were!) Place under broiler until the whole things begins to brown and the cheese begins to melt—about 2 minutes.
Remove and slice into serving pieces.
Makes 16 to 20 pieces