Looking for what to do with jalapenos? Make a batch of this delicious, savory jalapeno bruschetta, which has just the right amount of kick. This easy-to-make appetizer is a fun, Southwest-style alternative to the traditional bruschetta recipe, and a great starter for your next party.
Looking for more ideas for what to do with jalapenos? Check out these other jalapeno recipes:
- Vegan Jalapeno Poppers recipe
- Jalapeno Popper Stuffing recipe
- Instant Pot Sweet Jalapeno Cornbread recipe
- Instant Pot Cornbread Muffins recipe
- Texas Poutine (BBQ Pulled Pork Poutine recipe)
- Instant Pot Thai Green Curry Chicken recipe
- Thai Style Coconut Peanut Chicken Stir Fry recipe
How to make Jalapeño Bruschetta
To make jalapeno bruschetta, start by preheating your oven’s broiler. Line a baking sheet with aluminum foil. Slice a large baguette into 1/2-inch slices, then place the bread pieces in an even layer on the prepared baking sheet. Lightly brush the top of each bread slice with some olive oil, then place the pan under the broiler. Watch it carefully (especially if your broiler is as aggressive as mine), and remove the pan from the oven when the top of the bread looks lightly toasted (about 2 minutes).
Next it’s time for assembling and topping your jalapeno bruschetta. In a medium-sized bowl mix together chopped tomatoes (after discarding any excess juices), diced jalapeno, fresh lime juice, minced fresh garlic, and seasoning salt. Note: The recipe calls for 3 small jalapeno peppers, but you can add to or reduce the number of jalapenos in this recipe depending on your spice preference. Top each piece of bread with a heaping tablespoon of the tomato and jalapeno mixture, then sprinkle with crumbled Cotija cheese and chopped cilantro. Serve immediately, as bruschetta is best when served fresh.
It’s so easy that you’ll find yourself wanting to make this again and again! Here’s the detailed Jalapeño Bruschetta recipe. Please leave a rating if you love it as much as we do! Enjoy!
- 1 large baguette, cut into 1/2-inch slices
- 2 tablespoons olive oil
- 4 tomatoes, seeded and diced (with excess juices discarded)
- 3 small jalapeno peppers, seeded and finely chopped
- Juice of 1/2 a lime
- 2 garlic cloves, minced
- 1/4 teaspoon seasoning salt
- 3 ounces Cotija cheese, crumbled
- Chopped cilantro
- Preheat a broiler. Line a baking sheet with aluminum foil.
- Place the bread slices in an even layer on the prepared baking sheet. Lightly brush the top of each bread slice with olive oil. Place under the broiler for 2 minutes, or until lightly toasted.
- In a medium-sized bowl mix together tomatoes, jalapeno, lime juice, garlic, and seasoning salt. Top each piece of bread slice with a heaping tablespoon of the tomato and jalapeno mixture. Sprinkle with Cotija cheese and chopped cilantro. Serve immediately.
You can add to or reduce the number of jalapenos in this Jalapeño Bruschetta recipe depending on your spice preference.