Best Fiesta Bruschetta Recipes

Fiesta Taco Potato Cake Bruschetta image

Provided by patcook1

Categories Potato

Time 35m

Yield 12 potato cakes, 4-6 serving(s)

Number Of Ingredients 21

1/2 cup canned whole kernel corn, drained
1/2 cup canned black beans, rinsed and drained
2 tablespoons red bell peppers, chopped
2 tablespoons green onions, chopped
1/4 cup fresh tomato, chopped
1/4 teaspoon ground cumin
1/2 teaspoon granulated sugar
1 1/4 teaspoons kosher salt, divided
3/8 teaspoon fresh ground black pepper, divided
2 tablespoons white wine vinegar
2 tablespoons canola oil, divided
1/2 teaspoon canola oil, divided
1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
1 large garlic clove, crushed
3 tablespoons chopped cilantro, divided
1/3 cup yellow onion, chopped
2 1/2 teaspoons packaged taco seasoning
2 large eggs
1/4 cup all-purpose flour
2 tablespoons butter
1 ounce goat cheese, crumbled

Steps:

In a medium bowl, combine corn, black beans, red bell peppers, green onions and tomato. In a small bowl, place cumin, sugar, 1/4 t. Kosher salt, and 1/8 t. black pepper. Whisk in vinegar and 1/2 t. canola oil; stir mixture into vegetables; set aside.
In a large bowl, mix together hash brown potatoes, garlic, 2 T. cilantro, yellow onion, taco seasoning, remaining 1 t. Kosher salt and 1/4 t. black pepper. Mix in eggs and flour. In a large non-stick saute pan or skillet, heat canola oil and butter over medium-high heat, using 1 tablespoon of each at a time. Spoon 6 mounds of potato mixture, using 2 generous tablespoons for each into heated oil mixture. Fry several minutes until golden brown and crisp on underside; flip over and fry until golden and crisp.
Drain on paper toweling. Repeat with remaining oil and butter and potato mixture, making 6 more mounds; drain on toweling.
Spoon corn/bean mixture evenly over each potato cake. Divide crumbled goat cheese evenly over cakes and sprinkle with remaining 1 T. chopped cilantro. Place potato cake bruschettas onto a serving platter.

Fiesta Bruschetta image

Provided by Dotty2

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 cups chopped ripe tomatoes
1 garlic clove, minced
2 green onions, chopped
1/4 cup black olives, sliced
1/2 teaspoon oregano
1 large French bread
2 cups monterey jack cheese, grated
1/4 cup parmesan cheese, grated

Steps:

Nutrition Facts : Calories 385.3, Fat 15.6, SaturatedFat 8.5, Cholesterol 37.2, Sodium 778.7, Carbohydrate 42.9, Fiber 3.3, Sugar 2.1, Protein 18.2

FIESTA BRUSCHETTA image

Yield 12 pieces

Number Of Ingredients 7

1 cup seeds from 1 large pomegranate
1 French baguette
2 cloves garlic sliced
2 tablespoons olive oil
4 ounce soft-ripened brie cheese (recommended: goat brie)
1 cup apricot preserves
Rosemary sprig for garnish

Steps:

Break open the pomegranate under water to free the seeds. The seeds will sink to the bottom of the bowl and the rest will float to the top. Discard the white membrane and put the seeds in a separate bowl. Reserve 1 cup of the seeds and set aside. Preheat oven to 400°F. Place garlic slices in olive oil and microwave for 1 minute to infuse the olive oil with garlic. Cut the baguette into 1/2-inch slices. Brush olive oil on one side of baguette slices. Lay bread on a baking sheet and place in the preheated oven. Bake for 5 to 6 minutes. (The bread does not need to brown, just have a toast-like crust on the top surface.) Spread apricot preserves on toasted bread. Microwave brie cheese for 10-15 seconds to soften the cheese. Cut the brie in half and spoon or drizzle the cheese on the toasted bread. Place a teaspoon of pomegranate seeds on each slice. Serve while warm.