A Cholula® spiced up Mexican twist on a popular appetizer. Ingredients Servings 4 8 24 48 80 100 Serves 4 1 pound Roma Tomatoes, 1/4" diced 3 tbsps Cholula® Green Pepper Hot Sauce 2 tbsps Red Onion, finely minced 2 tbsps Cilantro, chopped 1 tbsp Lime Juice, fresh 1 tsp Garlic, minced 1/2 tsp Salt 1/4 tsp McCormick Culinary ® Black Pepper, Pure Ground 24 each Baguette Slices, 1/4" bias cut 1/4 cup Extra Virgin Olive Oil 1 cup Cholula® Chili Lime Guacamole 1/4 cup Cotija Cheese, grated Procedure Prep In a bowl, combine tomatoes, Cholula® Green Pepper Hot Sauce, red onion, cilantro, lime juice, garlic, salt and pepper. Mix until evenly distributed. Hold refrigerated for service.
Set oven to 375°F. Brush both sides of baguette slices with olive oil. Set on parchment lined sheet tray and bake until toasted.
Cool and hold at room temperature in an airtight container for service.
For each serving, top 6 toasts each with 1 tablespoon of guacamole and 1 tablespoon of tomato mixture. Distribute 1 tablespoon of cojita cheese evenly across all bruschetta.
Plate as desired and serve at room temperature. CHEF’s TIP!
Drizzle the toasts with additional green pepper sauce for additional heat.