Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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Starters, Snacks & Light Meals

Rick's Modern Mexican Bruschetta

Brushcetta Moderna Mexicana

Makes about 16 bruschetta, enough for 8 to 12 as a pass-around appetizer

Recipe from Season 3 of Mexico - One Plate at a Time 

Ingredients

8 ounces (about 1 1/4 cup) pitted prunes
2 tablespoons olive oil, plus a little more for drizzling on the finished bruschettas
3 tablespoons lime juice
2 garlic cloves, peeled and finely chopped
Salt
A 22 to 25-inch baguette (I’d choose a whole grain one that’s about 3 inches in diameter)
A 15-ounce round fresh Mexican cheese (queso fresco)
A few tablespoons chopped fresh herbs (I like fresh thyme, marjoram, cilantro, oregano and the like)
Freshly ground black pepper

Directions

1.   Place the prunes in a small bowl and add enough very hot tap water to just cover them. When soft (about 1 hour), pour off any excess water and mash to a coarse paste with a fork. (If skins don’t break up readily, chop prunes with knife or food processor.) Stir in the olive oil, lime juice and chopped garlic. Taste and season with salt (usually about 1/2 teaspoon).

2.   Cut the baguette on a diagonal into 1/4-inch-thick slices. Toast in batches on both sides, under a broiler or using a toaster. Cut the slices of cheese to fit the baguette slices. Spread each baguette slice with a little of the savory prune salsa, top with a slice of cheese, drizzle with a little olive oil, then sprinkle with the fresh herbs and black pepper. Serve right away.

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