This Mexican inspired bruschetta is a fresh twist on the traditional Italian appetizer. Loaded up with Loma Linda Chorizo, zesty pico de gallo and a chunky corn guacamole, this dish is a healthy yet delicious vegan opening to any meal.
- 1 can Loma Linda Chorizo
- 1 fresh baguette, cut into slices
- 1 tbsp olive oil
- 1/2 cup guacamole
- 1/2 cup pico de gallo
- 1/2 cup frozen corn kernels, thawed
- 1/2 cup vegan cheese
- Fresh cilantro, finely chopped (for garnishing)
Take a skillet and heat olive oil in it. Place the baguette slices and toast on both sides.
In a bowl, mix guacamole with thawed corn and mix well. Keep aside.
In a second bowl, heat the chorizo and add in vegan cheese. Mix well and keep aside.
For assembly, take the toasted baguette slices and spread corn guacamole. Next, load up with pico de gallo and a generous serving of cheesy chorizo.
Sprinkle chopped cilantro on top and serve immediately.
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