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

    Lori Lange — April 7, 2011 @ 6:51 AM

    @Jenna, Thank you :)

  6. 6

    EatLiveRun — April 7, 2011 @ 7:06 AM

    fun! Perfect for a Kentucky Derby party! :)

  7. 7

    Melinda — April 7, 2011 @ 7:14 AM

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

  8. 8

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

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

  9. 9

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

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

  10. 10

    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;)

  11. 11

    Katrina — April 7, 2011 @ 12:08 PM

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

  12. 12

    marla — April 7, 2011 @ 1:23 PM

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

  13. 13

    Katie — April 7, 2011 @ 2:36 PM

    How creative!

  14. 14

    Amy — April 7, 2011 @ 2:42 PM

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

  15. 15

    Meghna — April 7, 2011 @ 7:58 PM

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

  16. 16

    Amanda — April 8, 2011 @ 4:07 AM

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

  17. 17

    Monica — April 8, 2011 @ 4:50 AM

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

  18. 18

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

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

  19. 19

    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.

  20. 20

    Nicole — April 8, 2011 @ 7:36 AM

    Those look really great!

  21. 21

    Amanda — April 8, 2011 @ 10:31 AM

    How fun are these mini southwestern bites? Love this!

  22. 22

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

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

  23. 23

    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!

  24. 24

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

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

  25. 25

    Adriana — April 10, 2011 @ 6:53 PM

    Just made these and they were an absolute hit!!

  26. 26

    Tracy — April 11, 2011 @ 11:52 AM

    These are so cute! What a great appetizer!

  27. 27

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

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

  28. 28

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

    These are genius!! I am SO making these…

  29. 29

    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 :)

  30. 30

    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.

  31. 31

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

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