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Latin Brunch Bruschetta

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Chef JAG

Published: March 24, 2009

Makes 8 servings
Prep: 10 min. Cook: 2 min.

8 Crostinis

Tomato Bruschetta

4 Roma Tomatoes diced
1 tsp. Fresh basil chiffonade
2 tsp. diced shallot
1 tsp. minced garlic
1/8 tsp dried oregano
2 tsp. Extra virgin olive oil Salt and pepper to taste
1/8 tsp. Balsamic reduction (substitute balsamic vinegar)

Sub-method:

Combine all ingredients and set to side.

2 hard-boiled eggs
2 tsp. Soften butter
1 tsp. Chopped cilantro
1 tsp. Chopped bacon
Salt & pepper to taste

2 oz. Shredded Oaxaca cheese
1 tsp. Cilantro aioli

Preheat oven to 400 degrees

1.Using a mortar and pestle cream the eggs with softened butter until smooth. Add bacon, cilantro, salt and pepper to taste.

2. Spread mixture over crostinis then top with tomato bruschetta and shredded Oaxaca cheese.

3. Bake in pre- heated oven for 2 min or until cheese is melted. Serve warm.

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