Chipotle Cream Cheese Bruschetta With Shrimp Roasted Corn Salsa Recipes
CHIPOTLE BRUSCHETTA
A friend recently made a batchof Mague's Chipotle Chutney and I thought how wonderful it would be on a bruschetta with tomato & Monteray Jack cheese. This is the result. The recipe for Mague's Chutney is recipe #117377 but you may substitute Chipoltle in Adobo sauce. Watch how much chipotle you use it can be very hot. I sometimes cut the cheese in little stick instead of grating it Serve as an appetizer.
Provided by Bergy
Categories Vegetable
Time 35m
Yield 12 appetizers, 4 serving(s)
Number Of Ingredients 6
Steps:
- Paint one side of the baguette slices with olive oil , place oil side up on a cookie sheet and toast in a 300F oven until lightly browned, flip & just dry the bottom side.
- A head of time chop your tomatoes, finely chop the chipotle peppers and grate your cheese.
- Preheat oven to 350f.
- 20 minutes before serving assemble the Bruschettas.
- Evenly distribute the tomatoes on the 12 slices, top with apprx 1 tsp chpotlr and cheese.
- Place in 350f oven for apprx 15 minutes or until the cheese has melted. I like to turn on the broiler for the last minute or two.
Nutrition Facts : Calories 755, Fat 25.5, SaturatedFat 10.3, Cholesterol 37.7, Sodium 1399.7, Carbohydrate 102.4, Fiber 6.5, Sugar 2.3, Protein 27.8
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