Mango Salsa Bruschetta

- LW

We created this recipe one summer as a snack to eat while waiting for the grill to heat up. The salsa would be great with chips, but it was really delicious on the warm crusty bread.

Ingredients
2 champagne mangoes, diced small (regular mangoes would work too, but I really love the small yellow champagne mangoes)

3 campari tomatoes, diced small, drain juice (campari are small and sweet, a little smaller than roma tomatoes; again, any fresh tomato would work)

½ jalapeno pepper, seeded, minced finely

Scant ½ medium red onion, minced finely (green onions could be good too)

3 Tbsp. minced cilantro

juice of ½ regular sized lime

Salt and pepper to taste

baugette or other crusty bread, sliced

olive oil

Directions
Assembled all ingredients (except bread and oil) in a non-reactive bowl.

Brush bread with olive oil and place on a baking sheet. Toast under broiler for 1-2 minutes.

Put mango salsa on top of toast and broil for another minute until warmed through.