An Unexpected Appetizer for Your Next Cookout
One of the things we love about where we live is that we are so close to Ryan’s mom, Becky! Now that it’s summertime, we are taking full advantage of the proximity. Many a Saturday morning you can find Clark, Grams and me walking together to our favorite local coffee shop for breakfast treats and lattes. Or, we will all take advantage of our “nearness” to get together for an impromptu cookout. There’s nothing better than enjoying some sunshine while we eat outside on the deck.SEE THE RECIPE
Not too long ago, we decided to do just that. Since I never want to be the daughter-in-law who shows up empty-handed to a meal, I offered to bring ingredients for a new recipe – Fruit Salsa Bruschetta made right on the grill! It sounded like a perfect appetizer since we would also be firing up the grill for our main course.
Ahead of time, I washed and chopped my pineapple, strawberries, mango and jalapeño.
Here’s a little trick for cutting mango: cut large slices from around the pit of the mango. Then, keeping the skin on the slice, lightly cut a grid of cubes in the mango flesh. Finally, use a spoon to scrape the cubes off the skin and, ta-dah! You have mango all chopped up, without any mess.
Lightly stir the fruit salsa together and set aside. If you’re making the salsa ahead, just seal it in a plastic container and refrigerate until you’re ready to prepare the appetizer. (Note: if you do prepare the salsa in advance, know that the jalapeño flavor is likely to get much more potent. If you like spicy, great! If not, you may want to wait until just before serving to mix in the jalapeño.) Fire up the grill. Heat until medium-hot or until charcoal coals are ash white.
Cut a baguette into thin slices. Melt two tablespoons of butter in a microwave-safe cup or bowl.
Brush the melted butter on both sides of each baguette slice.
Place the baguette slices on the hot grill. When they are beginning to brown, flip the baguettes over and place a slice of cheese on top to melt.
Remove the baguettes from the grill and top each slice with fruit salsa. Serve immediately.
Here is Ryan’s brother (a.k.a. “Uncle Kyle”) trying the bruschetta. It got rave reviews! We were all pleasantly surprised with what nice, fresh flavors it had and how they complemented our grilled steak. The jalapeño gives great depth of flavor, but didn’t taste “hot” (I am a wimp about spicy stuff, so I should know!). I will definitely be serving this appetizer at other events this summer!
Fruit Salsa Bruschetta is the perfect addition to your next summer meal, so try the recipe and rate it online.
Amanda is paid to write for the Recipe Buzz® Blog.
Share Your Thoughts
Did you find this article helpful? Has it inspired you? What else would you like to know?