Spicy Bruschetta

Following up on my post about SRIRACHA-GLAZED BACON, we recently enjoyed some Spicy Bruschetta, that contained what else?  Sriracha Sauce.  Oh yeah, and some chopped jalapeno.  Most of the time bruschetta seems to use only Italian flavors.  We LOVED this version because the cilantro, red onion and jalapeno gave it a Mexican flair.  I bought a package that contained two loaves of Italian-style bread and this recipe actually made enough topping to cover two loaves.  I refrigerated the leftover topping and we enjoyed this snack two different nights.  With the Super Bowl right around the corner, you'll want a new and different appetizer for the big game.  Here ya go!

A fun twist on an old favorite.
Just in time for Super Bowl Snacking!

Spicy Bruschetta

Adapted from Food & Wine Magazine July 2014 (Delhi Melts)

1 package shredded Mozzarella cheese
2 Roma tomatoes, chopped
1-2 fresh jalapenos, seeded and minced
1/2 cup chopped cilantro
Half of a red onion, minced
1/4 plain mayonnaise
1/2-1 teaspoon Sriracha sauce
2 loaves Italian-style bread (crostini)

Place oven on the low broil setting.  Slice bread into thin slices.  Place on a jelly-roll pan and bake on both sides under broiler until crisp.  (Watch carefully so they don't burn.)  Remove from oven and set aside.  In a bowl combine the topping ingredients.  Spoon about a tablespoon of topping onto each crostini.  Return to oven under broiler and broil until cheese is melted and bubbly.  Serve hot.

Prep Time:  Approximately 20 minutes     Cook Time:  Approximately 4 minutes