Spicy Bruschettas Printable Recipe This is a little different take on the traditional bruschetta. Joe normally does not like to eat raw tomatoes so I spiced this up and added some non-traditional bruschetta flavors. This is better than the traditional if you are looking for something different. The flavor of the chipotle in adobo sauce is strong. Add a little and taste. If you can take the heat then add more. Ingredients: Tomato mixture:   3 plum tomatoes, seeded and diced   2 cloves garlic, minced   1 tbl fresh basil, chopped   ½-1 chipotle pepper in adobo sauce, finely chopped   freshly cracked black pepper, to taste    dash of coarse salt   2 tbl olive oil Other:   1 loaf French or Italian bread, sliced about ½ inch thick   ½ cup crumbled goat cheese to sprinkle on top   2 grilled portabella mushroom   1 cup chopped spinach   olive oil   garlic-pepper seasoning   2 tbl melted butter   ½ tsp garlic powder Instructions: Melt butter. Stir in garlic powder. Lightly brush butter on one side of each bread slice. Bake at 350º until bottoms are toasted, 7-10 minutes. Combine all ingredients for tomato mixture. Brush portabella mushrooms with olive oil. Sprinkle tops of mushrooms with garlic-pepper seasoning. Grill mushrooms about 5-7 minutes turning once. Remove and allow to cool slightly. Slice mushrooms into about 1 X ¼ inch slices. To assemble bruschettas, place 1 tbl tomato mixture on each toasted bread slice. Add 1 tbl chopped spinach and sprinkle with 1 tsp goat cheese. Finally top each bruschetta with 1 or 2 slices of grilled portabella mushroom. Makes about 2 dozen pieces. Return to Appetizer Index
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