An easy Mexican bruschetta with roasted poblano peppers, jalapeño and cilantro, plus queso fresco for topping! Great for a delicious appetizer!
Friendly tip of the day: Don’t ever ask when Cinco de Mayo is.
Cause, you know, it’s always May 5.
Even if what you’re really wondering is which day of the week it falls on, so you can figure out if a party complete with margaritas is a good idea, just don’t ask.
Trust me, it’s a hard question to live down.
Now that we’ve got that behind us, who’s looking forward to some margaritas and Mexican fare on May 5th? Which is a Thursday this year, for the record, and Thursday is the unofficial start to the weekend, in my opinion. So margaritas are totally in order!
In preparation – because I’m always happy to think ahead about Mexican food — I’m imagining a massive spread of appetizers and margaritas of all different varieties.
Doesn’t that sound like fun? A party where everyone brings something to munch on and a pitcher of whatever kind of festive drink they love best?
Sipping, sampling, mingling, munching… good times!
So if you guys are throwing or going to a party like that, please invite me, OK? I’ll be sure to show up with some goodies. 🙂
Like this Mexican bruschetta. It’s a twist on a classic Caprese bruschetta and it’s all kinds of fun.
We’ve got a mix of roasted poblano peppers, fresh tomatoes, jalapeño peppers and cilantro. It’s all seasoned up and marinated together so the flavors can really blend into each other.
It’s got a great smoky depth from the roasted poblanos, a tiny bit of heat from the jalapeño and a hit of refreshment from the juicy tomatoes and bright fresh cilantro.
Pair it with some crusty toasted baguette slices and some creamy, soft and slightly salty queso fresco and you’re in for a hand-held bite of Mexican fiesta. 💃
It’s overall pretty mild, which is great when serving a crowd, but you can kick it up a spicy note or two if you prefer, either by leaving in the stems of the jalapeño pepper, subbing a serrano pepper or just adding a few dashes of hot sauce. Love me some spice!
And don’t let the bread hold you back. This tasty little mixture adds flavor all over the place.
Ways to use this Mexican bruschetta mixture:
- Grilled chicken or fish
- Tacos or nachos or quesadillas
- Or in wraps and burritos
But in the real world on Cinco de Mayo, I’ll most likely be home with the kiddos, maybe celebrating with some Dora the Explorer books and a taco dinner. 😬
On the other hand, once they’re in bed, I could whip up some of this easy bruschetta and a half batch of margaritas and the hubs and I can have a little toast! I might have to make that happen.
On Cinco de Mayo. Which is May 5. Which is on a Thursday. In case you were confused.
- 2 medium poblano peppers
- 2 roma tomatoes, chopped
- 1 medium jalapeno pepper, finely chopped
- 1/4 cup cilantro, chopped, plus extra for serving
- 1 tablespoon lime juice
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Hot sauce, if desired
- 1 long French baguette, cut into half-inch diagonal slices
- 1/2 cup queso fresco
- Roast poblano peppers. I place mine on my gas range (over high heat) for about 2 minutes per side. Turn and ensure all of the skin is charred black. You should see hardly any green spots. If you don’t have a gas stove, you can broil yours in the oven, turning occasionally.
- Meanwhile, prep the remaining ingredients for the bruschetta and combine in a small bowl.
- After the poblanos have steamed, use a paper towel to wipe off the charred skin. Open each poblano, remove the stem and seeds, and chop.
- Combine chopped poblanos with remaining ingredients in bowl and mix well. Taste and adjust seasoning. Add hot sauce if desired.
- Cover and refrigerate for at least 30 minutes or overnight. Stir occasionally.
- When ready to serve, turn oven broiler to high. Brush baguette slices with olive oil and rub with garlic. Broil for about 45 seconds to 1 minute - watch very carefully so they don’t burn.
- Top baguette slices with bruschetta mixture and sprinkle each piece with queso fresco and extra cilantro. Serve and enjoy!
The bruschetta mixture is best when made ahead to allow the flavors to meld, so please plan accordingly!
Queso fresco, or queso blanco, is a mild white Mexican cheese. It’s available in most grocery stores, but if you can’t find it, you can substitute a mild feta cheese (a French style one, not a Greek one) or a mild goat cheese.
You could also add in, or top your bruschetta with, diced avocado, diced red onions, chopped green onions or any other favorite toppings!
This bruschetta mixture is also delicious over grilled chicken or fish, tacos or nachos, or in a wrap. So you should probably double the recipe!
Amount Per Serving: Calories: 57Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 220mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 2g