Are you looking for a simple, tasty and colorful appetizer that is unique? Try this Tomatillo Bruschetta to surprise your guests.Jump to Recipe
I love working with tomatillos. Tomatillos are the base of the Mexican salsa known as SALSA VERDE. Tomatillos are very versatile. Some of my favorite recipes include:
This recipe is a spin on the tomato bruschetta the Italians know so well. Like the Italian recipe, this recipe is simple and leans on the pureness of the ingredients. The tomatillos are mixed in a food processor and mixed with minced garlic. Salt and pepper is added and it is ready to serve. You can also squeeze some fresh lemon on the tomatillo garlic mixture.
To mimic the bruschetta my dish was served on toast points. Yes they were gluten free. I cut the bread in small squares and then baked them in the oven to get a crust on it. The tomatillos have a lot of water so if they sit on the toast, it will get soggy. As you can see from the picture, I served some with a thin slice of a beefsteak tomato.
The cast of characters.
The tomatillos processed and garlic added.
The Tomatillo Bruschetta plated.
A healthy, fresh appetizer alternative with great colors This Mexican dish uses green tomatoes to make this tomatillo bruschetta.
- 12 Whole Tomatillos halved
- 3 Cloves Garlic minced
- 2 Tsp Salt
- 2 Tsp Black Pepper
- 2 Pieces Gluten Free Bread toasted
- 1 Whole Beefsteak tomato sliced thinly
Begin by adding the halved tomatillos to a food processor. Pulse until just broken up. Next, add the minced garlic.
Cut the bread in squares. Place in a 325 degree oven for 5 minutes. Top the toast with the tomatillo mixture and add a tomato slice if you like. You can sprinkle the tomato with a little more salt.
Serve and enjoy!