A tangy twist on classic bruschetta. Fresh tomatillos are pulsed with garlic and piled on crisp toasted bread with a thin slice of tomato. Bright, fresh, and on the table in 10 minutes, and I make it on gluten-free bread.

Why this works

• Tomatillos are tart and bright, a fresh change from regular tomato bruschetta.
• Pulsing, not pureeing, keeps some texture.
• Toasting the bread keeps it crisp under the topping.

My tips

• Pulse just a few times; it turns watery if you overdo it.
• Top right before serving so the bread stays crisp.
• Season well: tomatillos need salt to shine.

The story behind it

Are you looking for a simple, tasty and colorful appetizer that is unique? Try this Tomatillo Bruschetta to surprise your guests.

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:

GREEN GAZPACHO SOUP

CHICKEN VERDE STEW

SMOKED SALMON GREEN CHILI SALSA

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.

Make ahead & storage

• Make the topping up to a day ahead and keep it in the fridge; toast the bread fresh.

Variations

• Add chopped cilantro, jalapeño and a squeeze of lime for a salsa verde twist.
• Top with crumbled cotija or feta.

Questions people ask

What are tomatillos?

Tart green fruits in a papery husk, the base of salsa verde. Remove the husk and rinse off the sticky coating before using.

Is this bruschetta gluten-free?

Yes, when made on gluten-free bread, the way I make it.

You might also like: Cheese & Guava Filled Pupusa · Gluten Free Focaccia · Ultimate Couscous Fried Rice

Made this? Leave a star rating in the recipe card below and tell me how it turned out in the comments. I read every one.

The Recipe

Tomatillo Bruschetta

Print Pin

A healthy, fresh appetizer alternative with great colors This Mexican dish uses green tomatoes to make this tomatillo bruschetta.

Recipe By Feed Your Soul Too

Prep3 minutes mins

Cook7 minutes mins

Total10 minutes mins

Servings8 people

Scale

1x2x3x

Ingredients 

• ▢ 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

Instructions 

• 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!

Nutrition Information

Calories: 50kcal (3%), Carbohydrates: 8g (3%), Protein: 2g (4%), Fat: 1g (2%), Sodium: 630mg (27%)