Bruschetta With a Crisp
& Cool Pico de Gallo
A Recipe from Third Age by Sneaky Kitchen
2 medium ears of corn, husks and silk removed
1 large cucumber, peeled and diced
1 small jicama, peeled and diced
6 large radishes, diced
1 medium orange bell pepper, cored, seeded and diced
2 medium tomatoes, seeded and diced
1/2 to 3/4 cup diced red onion
1/2 cup snipped fresh cilantro or parsley
3 tablespoons mild or hot pepper jelly
3 tablespoons fresh lime juice
1 tablespoon olive oil and olive oil cooking spray
1 teaspoon hot red pepper sauce, or to taste
1 baguette-style French bread, about 8 ounces
With a sharp knife remove corn kernels & place in a large bowl. Add cucumber,
jicama, radishes, bell pepper, tomatoes, onion & cilantro. Place jelly in a small
pan & melt over low heat. Stir in lime juice, olive oil & hot red pepper sauce. Pour over the vegetables
& stir well.
Cut bread diagonally into 32 slices, each about 1/4-inch thick. Place bread on a baking sheet. Lightly spray top of each bread slice with oil. Set oven rack in top third of oven. Bake bread in preheated 450-degree oven for 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 pico de
gallo; or serve it on the side. Makes 16 servings. Third Age: http://www.thirdage.com/news/archive/ALT02030523-03.html?std
|