Southwestern Bruschetta Bites

When asked recently by Pepperidge Farm if I would create a simple and sophisticated recipe using their Puff Pastry product and an ingredient somewhat native to Southern California (the avocado), the wheels began a-spinnin’. I dreamed about Puff Pastry and all its possibilities, I tested out all kinds of savory recipes, I turned out a few duds and I cherished my keepers. I ended up settling on a “bruschetta” of sorts… Southwestern Bruschetta Bites.

They’re a Mexican version of Italian bruschetta (which is usually toasted bread with a chunky tomato mixture placed on top), instead utilizing a spiced-up Puff Pastry base with a Southwestern-style topping.

Be sure to check out the new Puff Pastry recipe collections, and most specifically… the collection of recipes that was created by food bloggers! :)

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Southwestern Bruschetta Bites

Yield: 20 appetizers

Prep Time: 40 min

Cook Time: 15 min

A unique twist on Italian bruschetta- using puff pastry as a base for a Southwestern-style topping.

Ingredients:

1 large egg
1 Tablespoon water
1/2 (17.3-ounce) package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/2 cup shredded Cheddar- Jack cheese
1/3 cup chopped fresh cilantro leaves
1/2 cup fresh or thawed frozen whole kernel corn
1/2 cup canned black beans, drained & rinsed
2 Tablespoons finely chopped red onions
2 Tablespoons finely chopped red bell peppers
1 teaspoon minced seeded jalapeño pepper
1 teaspoon ground cumin
2 teaspoons freshly squeezed lime juice, divided
1 medium avocado, pitted & peeled
1 Tablespoon sour cream
ground black pepper

Directions:

1. Preheat oven to 400°F. Beat egg and water in a small bowl with a fork.

2. Unfold the pastry sheet on a lightly floured surface. Brush the pastry with the egg mixture. Sprinkle with the cheese and cilantro to within 1/2 inch of the edge. Starting at a long side, roll up like a jelly roll. Press the seam to seal. Cut pastry roll into 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets.

3. 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.

4. Stir corn, beans, onion, red pepper, jalapeño pepper, cumin and 1 teaspoon lime juice in a medium bowl.

5. Mash avocado in a medium bowl. Stir in sour cream and remaining lime juice. Season with black pepper.

6. Top each pastry with about 2 teaspoons avocado mixture and 1 Tablespoon corn mixture. Garnish with additional fresh cilantro, if desired.

Nutritional Information per serving:
Serving size: 1 piece
Calories per serving: 187
Fat per serving: 12g
Saturated Fat per serving: 5g
Fiber per serving: 3g
Protein per serving: 5g
Cholesterol per serving: 27mg
Carbohydrates per serving: 15g

Source: RecipeGirl.com

Disclosure: This post, as well as recipe development have been sponsored by Pepperidge Farm.

Leave a Comment




31 Responses to “Southwestern Bruschetta Bites”

  1. 1

    Aggie — April 7, 2011 @ 5:54 AM

    These are great Lori! Love the twist on bruschetta!

  2. 2

    Danielle — April 7, 2011 @ 6:11 AM

    That sounds and looks delicious!! I LOVE their puff pastry… I’m definitely going to have to try these.

  3. 3

    Lauren @ KeepItSweet — April 7, 2011 @ 6:13 AM

    These are adorable! They look delicious, too:-)

  4. 4

    Jenna — April 7, 2011 @ 6:41 AM

    First, I have to tell you that I loveee your site! I have used many of your recipes before and they are wonderful. I have never commented before, but I wanted to tell you how awesome you are!!

    Also, these look so yummy! I will definitely give them a try. :-)

  5. 5

    EatLiveRun — April 7, 2011 @ 7:06 AM

    fun! Perfect for a Kentucky Derby party! :)

  6. 6

    Melinda — April 7, 2011 @ 7:14 AM

    These look so good! I never use puff pastry, but I may have to start…

  7. 7

    Emily @ LBWY — April 7, 2011 @ 8:09 AM

    These look fabulous and I cannot wait to try them!! I love avocado!

  8. 8

    A Bowl Of Mush — April 7, 2011 @ 8:10 AM

    These look delicious! I need to start being more creative with puff pastry!

  9. 9

    Lucy@The Sweet Touch — April 7, 2011 @ 11:25 AM

    These look tasty, I LOVE puff pastry!

    And, Cinco de Mayo will be here before we know it;)

  10. 10

    Katrina — April 7, 2011 @ 12:08 PM

    These look so tasty. I love bruschetta and am excited to try this variety!

  11. 11

    marla — April 7, 2011 @ 1:23 PM

    Lori, these are fresh & beautiful little appetizers! Perfect for spring & summer parties :)

  12. 12

    Katie — April 7, 2011 @ 2:36 PM

    How creative!

  13. 13

    Amy — April 7, 2011 @ 2:42 PM

    This is a fantastic idea! I can’t wait to try it!

  14. 14

    Meghna — April 7, 2011 @ 7:58 PM

    This is a great idea to jazz up Brusshetta!! will surly have to try this :)

  15. 15

    Amanda — April 8, 2011 @ 4:07 AM

    Those look great Lori. I adore avocado and puff pastry, so I know I would love these :)

  16. 16

    Monica — April 8, 2011 @ 4:50 AM

    I seem to love everything you make. These look fantastic. Great for Cinco de Mayo.

  17. 17

    Jenny Flake — April 8, 2011 @ 6:48 AM

    Those really are so cute! Fun little southwest recipe! Nice work!

  18. 18

    Gina B — April 8, 2011 @ 7:30 AM

    Avacados and mexican food? It’s like you did this for me! Can’t wait to try.

  19. 19

    Nicole — April 8, 2011 @ 7:36 AM

    Those look really great!

  20. 20

    Amanda — April 8, 2011 @ 10:31 AM

    How fun are these mini southwestern bites? Love this!

  21. 21

    The Italian Dish — April 8, 2011 @ 9:06 PM

    These are a great idea and have all the flavors I love!

  22. 22

    Barbara — April 9, 2011 @ 1:15 PM

    Yummy little bites, Lori; I’ve copied it already. I always have some Pepperidge Farm puff pastry in my freezer!

  23. 23

    Arudhi@Aboxofkitchen — April 9, 2011 @ 5:33 PM

    Using pastry puff for bruschetta is brilliant! They look delightful!

  24. 24

    Adriana — April 10, 2011 @ 6:53 PM

    Just made these and they were an absolute hit!!

  25. 25

    Tracy — April 11, 2011 @ 11:52 AM

    These are so cute! What a great appetizer!

  26. 26

    Cookin' Canuck — April 12, 2011 @ 8:17 PM

    These are fantastic, Lori! What a great idea to top the swirls with the guacamole mixture.

  27. 27

    shelly-cookies&cups — April 13, 2011 @ 5:37 AM

    These are genius!! I am SO making these…

  28. 28

    Jen — April 13, 2011 @ 11:29 AM

    Great pics and great twist on the italian bruschetta :) Looking forward to reading your blog and hope you can check mine out as well :)

  29. 29

    Emily — May 8, 2011 @ 7:22 PM

    Made these for Mother’s Day. I had shared this recipe with my Mom when you first published it, and when I asked her if there was anything special she wanted for the dinner I was planning she asked for these. Neither of us had ever made them, and they did not disappoint. Thet were a huge hit and everyone was sitting in the kitchen waiting for the next batch to come out of the oven. They will definitely make another appearance at my next party.

    • Lori Lange replied: — May 8th, 2011 @ 7:30 PM

      So great to hear! Glad you enjoyed them so much :)