MEXICAN BRUSCHETTA

INGREDIENTS:

BRUSCHETTA

  • 8 thick slices sourdough bread
  • Olive oil spray
  • 2 garlic cloves, halved lengthways
  • 1 quantity of Mushroom Tomato Salsa
  • 1/2 cup sour cream

TOMATO SALSA

  • 2 x 400g cans Chopped Tomatoes
  • 1/2 small red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 jalapeno or green chili, finely chopped
  • 2 tbs lime or lemon juice
  • 1/4 tsp ground cumin

METHOD:

BRUSCHETTA

  • Preheat grill to medium-high
  • Spray bread on both sides with oil then rub with garlic
  • Grill bread for a few minutes on each side until toasted
  • Top each slice with salsa and a dollop of sour cream

TOMATO SALSA

  • Drain tomatoes in a sieve over a bowl. Discard juice
  • Combine drained tomatoes, mushroom, onion, garlic, chili, lime or lemon juice, cumin and sugar in a bowl. Stir through coriander. Season to taste and serve