These Southwestern Bruschetta Bites are an easy and unique appetizer that uses puff pastry as the base for the toppings.

They’re a Mexican-style version of Italian bruschetta (which is usually toasted bread with a chunky tomato mixture placed on top). Instead of using the bread, I’ve utilized a spiced-up baked Puff Pastry base with a Southwestern-style topping. These Southwestern Bruschetta Bites are very different than classic bruschetta, but they’re the same idea with a bread-like base and a flavorful topping.

Ingredients needed:

• puff pastry
• egg
• cheddar jack cheese
• fresh cilantro
• corn
• black beans
• red onion
• red bell pepper
• jalapeño
• cumin powder
• lime juice 
• avocado
• sour cream
• salt and pepper

How to make Southwestern Bruschetta Bites:

The complete, printable recipe is at the end of this post.

Lay a sheet of thawed puff pastry out on a work surface. Brush it with egg wash, and then sprinkle cheddar jack cheese and cilantro on top. Roll it up, and slice it into 1/2-inch slices. 

Place the slices on a baking sheet, and then bake them for 15 minutes. Because it’s “puff” pastry, they’ll tend to puff up a little bit while baking. When they come out of the oven, just use a spatula to flatten them down a bit. These will act as the base for your Southwestern Bruschetta Bites.

Next, you’ll combine the topping ingredients to make a black bean and corn salsa. And you’ll also make a simple guacamole.

Spread a little of the guacamole on top of each piece of puff pastry. Then spoon the salsa on top. You can sprinkle a little fresh cilantro on top if you’d like.

I’d recommend assembling these Southwestern Bruschetta Bites no more than one hour before serving. You don’t want the avocado to brown (though there is lime juice in there to help prevent that). You can, however, bake the puff pastry ahead of time and assemble the salsa. Make the guacamole right before serving. They’re so delicious with the flaky, flavored puff pastry and those fabulous toppings. Enjoy!

More recipes to make using puff pastry:

• Spinach and Sundried Tomato Puff Pastry Pinwheels
• Margarita Shrimp Bites
• Easy Pear Gorgonzola Puff Pastry Pinwheels
• Peanut Butter Mousse Cups
• Tomato and Goat Cheese Tart

Print

Southwestern Bruschetta Bites

These are a Mexican-style version of the classic Italian appetizer with a unique twist.

Course Appetizer

Cuisine Mexican

Keyword appetizer, bruschetta, southwestern

Prep Time 40 minutes

Cook Time 3 hours 15 minutes

Total Time 3 hours 55 minutes

Servings 20 appetizers

Calories 105kcal

Author RecipeGirl.com

Ingredients

BRUSCHETTA BASE:

• 1 sheet puff pastry, thawed
• 1 large egg (mixed with 1 tablespoon water)
• ½ cup shredded cheddar- jack cheese
• ⅓ cup chopped fresh cilantro

TOPPING:

• ½ cup fresh or thawed frozen corn
• ½ cup canned black beans (rinsed and drained)
• 2 tablespoons finely chopped red onion
• 2 tablespoons finely chopped red bell pepper
• 1 teaspoon minced and seeded jalapeño
• 1 teaspoon ground cumin
• 1 teaspoon freshly squeezed lime juice

GUACAMOLE:

• 1 medium avocado (pitted and peeled)
• 1 tablespoon sour cream
• 1 teaspoon freshly squeezed lime juice
• salt and pepper, to taste

Instructions

MAKE THE BRUSCHETTA BASE:

• Preheat the oven to 400°F.
• Unfold the pastry sheet on a lightly floured surface. Brush the pastry with the egg mixture. Sprinkle with the cheese and cilantro to within ½ inch of the edge. Starting at a long side, roll up like a jelly roll. Press the seam to seal. Cut the pastry roll into 20 (½-inch) slices. Place the slices, cut-side down, onto 2 baking sheets.
• Bake for 15 minutes or until the pastries are golden brown. Gently flatten the hot pastries with a spatula. Let cool on baking sheets on wire racks for 10 minutes.

MAKE THE TOPPING:

• In a medium bowl, combine the corn, beans, onion, red pepper, jalapeño, cumin and lime juice.

MAKE THE GUACAMOLE:

• In a medium bowl, use a fork to mash the avocado. Stir in the sour cream and lime juice. Season with salt and pepper, to taste.

ASSEMBLE THE BRUSCHETTA:

• Top each pastry with about 2 teaspoons of guacamole and 1 tablespoon of the topping mixture. Garnish with additional fresh cilantro, if desired.

Nutrition

Serving: 1appetizer | Calories: 105kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 74mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg

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