Bruschetta with Pico de Gallo
A Recipe from the Sneaky Kitchen
2 medium ears of corn, silk and husks removed
1 large cucumber, peeled and diced
1 small jicama, peeled and diced
5 large radishes, diced
1 med. orange or red bell pepper, cored, seeded and diced
2 medium ripe tomatoes, seeded and diced
1/2 to 3/4 C. diced red onion
1/2 C. snipped fresh cilantro or parsley
3 Tbsp. hot pepper jelly, hot or mild
3 Tbsp. fresh lime juice
1 Tbsp. olive oil
olive oil cooking spray  
1 tsp. hot red pepper sauce, or to taste
1 baguette-style French bread

With a sharp knife remove corn kernels & place in a large bowl. Add chopped cucumber, jicama, radishes, bell pepper, tomatoes, onion & cilantro. Put jelly in a small pan & melt over low heat. Stir in lime juice, olive oil & red pepper sauce.  Pour over the vegetables & stir well.

Preheat over to 450 and put over rack in top third of the oven.  Cut bread diagonally into 32 thin slices, each about 1/4-inch thick. Place bread on a baking sheet. Lightly spray top of each bread slice with oil.  Bake bread 5 minutes, or until bread is slightly golden.  Remove from the oven.

To assemble, place 2 bread slices on each plate & top with 1/4 cup of the Pico de Gallo; or serve it on the side.  Makes 16 servings.

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