Wait…before you tell me that bruschetta is a classic “Italian” appetizer let me tell you that I know. See my how to make bruschetta recipe.
At the risk of being disrespectful, I thought it would be fun to add a chipotle aftertaste to this classic appetizer. In addition, I add roasted cumin seeds, toasted pepita (pumpkin) seeds, and cilantro. It is a nice changeup and, as an appetizer, it is a nice complement to a Mexican food entrée. Give it a try and tell me what you think [firstname.lastname@example.org].
1 teaspoon cumin seeds
2 tablespoons pepitas
1 baguette (sliced diagonally)
4 tablespoon extra-virgin olive oil (divided)
1 cup roasted red pepper strips (drained from jar)
2 teaspoons chipotle hot sauce
1 clove garlic (minced)
¼ cup fresh cilantro (chopped)
8 ounces fresh mozzarella
Salt and freshly ground black pepper
Toast cumin seeds in a small frying pan over medium heat until fragrant – about 2 minutes. Set aside to cool.
Toast pepita seeds in a small frying pan over medium heat for about 3 minutes. Set aside to cool.
While seeds are cooling, slice baguette into ½-inch slices and brush with 2 tablespoons of the olive oil. Place on a baking sheet on the middle rack of the oven and broil, olive oil side up, for 1 to 2 minutes or until golden on top. Remove from oven and set aside to cool.
Gently mix roasted red peppers, remaining 2 tablespoons oil, hot sauce, garlic, and cilantro in a small bowl. Set aside.
Spread a teaspoon of the fresh mozzarella on each baguette slice. Sprinkle slices with cumin seeds, salt, and freshly ground pepper. Spoon red pepper mixture over top of baguette slices. Top with toasted pepita seeds and serve with wine or beer of your choice.