Mango Bruschetta

Sometimes it's fun to change up the "old reliable". Bruschetta is classically made with roma tomatoes, garlic, basil, olive oil and some balsamic vinegar (hopefully from Modena, Italy).

But since "bruschetta" is originally from the Italian "bruscare" meaning "to roast over coals"... we can substitute what we want to. For this appetizer I used fresh mangos as a base. Instead of basil I used cilantro, and made a "vinaigrette" from fresh lime and orange juice. Finally I made a small dice with some onions and red peppers for some crunch and piled it high on a crusty toasted Tuscan bread. This one is super-simple, and a real treat with dinner. You can make it ahead of time and let it sit in the fridge for a couple of days.

The Mango Bruschetta is shown here with a panko-crusted Tilapia and dilled tartar sauce.

Mango Bruschetta

Crusty Italian bread

1 mango, peeled and diced

1 Tablespoon butter

2 Tablespoons finely chopped red onion

2 Tablespoons finely chopped red pepper

2 tablespoons chopped cilantro

2 tablespoons lime juice

2 tablespoons fresh orange juice

Salt and freshly ground pepper

Mix ingredients together and allow to sit for at least 30 minutes, stirring occasionally. Butter toasted bread and top with mango mixture.

Dilled Tartar Sauce

2/3 cup mayonnaise

2 Tablespoons diced dill pickle

1 Tablespoons diced white onion

Freshly squeezed juice from 1/2 lemon (about 1 tablespoon)

Stir together the mayonnaise, pickle, onion, and lemon juice. Chill and serve.

Panko Crusted Fish

Ingredients

1 pound piece boneless, skinless tilapia

1 cup panko (Japanese coarse bread crumbs)

1 cup all-purpose flour

2 teaspoons kosher salt, plus for seasoning

2 large eggs

Freshly ground black pepper

Canola oil, for frying

Directions

Prepare a paper towel-lined baking pan and set aside. Toss the panko, flour, and 2 teaspoons salt in 1 shallow bowl or pie plate, and beat the eggs lightly in another.

Heat about 1/4-inch of oil in a large skillet over medium-high heat. Season the fish all over with salt and pepper, dip in the eggs, and then press into the panko mixture to coat evenly, shaking off any excess. Carefully place the fish in the hot oil, taking care not to crowd the pan. Adjust the heat as necessary to maintain a constant sizzle. Fry the fish, turning once, until evenly brown, about 2 to 3 minutes total. Transfer to paper towels to absorb excess oil, and, if necessary, keep warm in the oven on the rack. Repeat with the rest of the fish. Serve hot with the tartar sauce.