Basil Mango Bruschetta

A fun and simple recipe that I picked up at my knife skills class. This came with the section where we learned how to cut a mango. Take a little off the top and bottom so that it will sit level on the cutting board top to bottom. Then take your knife at the top of the mango and peel the skin down off the mango. It shouldn’t take much effort and the blade should do most of the work with a gentle sawing motion. Do the same to get the edible flesh off the mango. Start at the top and go in a little and shave it down top to bottom. There is a woody core in the middle of the mango and it is quite large. I keep shaving off the mango fruit until it starts to get tough. Lay the fruit flat and slice and dice and then begin.


1/2 loaf French bread cut into half-inch slices

1/2 a mango (I wind up using the whole mango)

1-1/2 teaspoons fresh basil, minced

1/2 up shredded Romano Cheese

1. Preheat the broiler

2. Arrange the French bread slice in a single layer on a cookie sheet. Cook them on the top-level of the oven on the broiler setting for one to two minutes per side, until toasted. Remove from heat.

3. In medium bowl mix mango and basil

4. Top each slice with a spoonful of the mango and basil mix. Top with a sprinkle or two of the Romano.

5. Return the topped bread to broiler for 2-3 minutes. They are done when cheese is melted and lightly browned. Serve hot.


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