Recipe by cookiedog
These were the $400 winner for the BH&G magazine's "Looks-Like-You-Fussed" category for Nov. 2006. Please adjust the amount of jalapenos to suit your taste.
Top Review by Blue Bustard
Like Sharlene, I found that one Jalapeno simply disappeared into the mix without a trace. My next try will incorporate some dried cayenne. I left the toasts in the oven until they were golden and crisp, but after sitting for two hours waiting for the guests to arrive, they had softened slightly due to the moisture in the mixture. This was a plus. All in all, this recipe is a winner. Thanks, Cookiedog.
- 2 cups lightly packed fresh cilantro
- 1⁄4 cup fresh mint leaves
- 1 fresh jalapeno pepper, seeded and cut up
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1⁄2 teaspoon grated fresh ginger
- 1⁄4 cup salted peanuts
- 1 -2 tablespoon water
- baguette (cut in 20 1/4-inch-thick slices)
- 3⁄4 cup chopped cucumber
- 5 cherry tomatoes, quartered
- mint sprig (optional)
Directions See How It's Made
- To toast bread slices: Lightly brush both sides of bread slices with olive oil (3 to 4 tablespoons total).
- Arrange in a single layer on a large baking sheet.
- Broil 4 to 5 inches from heat for 1 or 2 minutes or until lightly browned.
- Turn over bread slices.
- Broil 1 to 2 minutes more or until lightly browned.
- Transfer to a wire rack to cool.
- In a food processor combine cilantro, mint, pepper, lime juice, sugar, and ginger.
- Cover, process until nearly smooth.
- Add peanuts; cover and process until combined.
- Add water until spreading consistency.
- Spread one side of each toasted baguette slice with some of the mixture.
- Top with the cucumber, tomato, and mint.