I love bruschetta, and like many of my recipes, this Mexican style version came about because these were the ingredients left in my fridge!
The baby cucumber isn't very Mexican I know, but I'm slightly addicted to them and they don't taste out of place, but feel free to leave them out if you prefer.
There are no quantities in this recipe, just a list of ingredients, as it will really depend on how generous you want to be with the topping and how many people you're serving. And if you're like me, it might depend what's left in the fridge!
Serves 4
Ciabatta slices
Garlic
Baby cucumbers
Red onion
Avocado
Tomatoes (ideally not too large)
Corn on the cob
Olive oil
Fresh lime
Fresh coriander
- Take the tomatoes out of the fridge.
- Heat a griddle pan over a medium heat. Once the pan is hot, cook the corn for 15 minutes, turning regularly, until the corn is charred and delicious.
- Remove the corn from the griddle and set aside to cool.
- Peel, top and tail and halve the red onion, then thinly slice.
- Cut the baby cucumbers into slices.
- Quarter the tomatoes.
- Place the corn on one end, and then using a sharp knife, cut down the cobs to release the corn kernels.
- Place all of the ingredients in a large bowl.
- Cut the avocado in half and remove the stone.
- Peel the avocado and roughly chop.
- Add the avocado to the bowl.
- Roll the lime on a hard surface (helps to release the juices) and then juice.
- Drizzle olive oil over the bruschetta topping ingredients, then add about a third of the quantity of fresh lime juice.
- Season and stir the mixture carefully. Taste, and adjust by adding more oil, lime and/or salt.
- Griddle or toast the ciabatta.
- Peel a clove of garlic, cut it in half and then rub the cut side onto the bread.
- Spoon the topping onto the bread and top with chopped fresh coriander.
