Italy x Mexico bruschetta

Ingredients

For 10 appetizer portions:

 

  • 500 g Marie Thumas Apéro Mexican Dip
  • 2 large ciabattas
  • 500 g tomatoes, diced
  • 100 g red onion, finely chopped
  • 50 g garlic, finely chopped
  • 20 g fresh basil, chopped
  • 20 g fresh cilantro, chopped
  • 40 ml olive oil
  • 20 ml balsamic vinegar
  • Salt and pepper to taste

Preparation

  1. Toast the ciabatta: Preheat the oven to 200°C. Slice the ciabatta and place the slices on a baking sheet. Brush with olive oil and toast in the oven for 5–7 minutes, or until golden and crisp.
  2. Make the tomato salsa: In a large bowl, combine the diced tomatoes, red onion, garlic, basil, cilantro, olive oil, and balsamic vinegar. Season with salt and pepper to taste.
  3. Prepare the dip: Prepare the Marie Thumas Apéro Mexican Dip according to the package instructions.
  4. Assemble: Spread a layer of the Mexican Dip on each toasted ciabatta slice, then top with a spoonful of the tomato salsa.
  5. Serve: Serve immediately while the bread is still warm and crunchy.

 

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