Do you always find yourself entertaining guests on short notice? Well, we have a quick recipe that you can whip up quickly so your guests don’t go hungry. The Kenmore In House Chef Kari Karch whips up a delicious mango tomato bruschetta!
Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291
preparation
preparation Time15 mins
cook Time
15 mins
servings
2
calories
546 per serving
ingredients
- 4 roma tomatoes, small dice
- 1 teaspoons sea salt
- 2 garlic cloves, minced
- 1 yellow pepper, small dice
- 1/2 red onion, small dice
- 2 green onion, small dice
- 2 mangoes, small dice
- 1 jalapeno, seeds removed, minced
- 2 limes, juiced
- 3 tablespoons cilantro, snipped
- fresh cracked black pepper
- 1 large french baguette, sliced
- 1 tablespoons olive oil
directions
In a large glass bowl, toss in the tomatoes, sea salt, garlic, pepper, onions, mango, and jalapeno. Toss to combine and add in the lime juice. Add in cilantro and pepper. Toss and set aside. In a preheated oven, bake French baguette slices for 10-12 minutes or until toasted. Place 1 heaping tablespoon of the mango brushcetta on the crostini and serve. Drizzle with a little olive oil if desired.
