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Mandarin Salsa and Prosciutto Bruschetta
10 prep time
10 cook time
14servings
Recipe by
Emily Weeks, RDN, LD
Photo by
Emily Weeks, RDN, LD
How to Make Mandarin Salsa and Prosciutto Bruschetta
This spicy, diabetes-friendly recipes makes a great appetizer for impressing your party guests. The zesty blend of red peppers, ginger, and jalapeño add a soft heat that pairs with the natural sweetness of mandarin orange pieces.
Try serving it with chicken with pineapple mandarin orange salsa for a citrus-inspired meal.
Try serving it with chicken with pineapple mandarin orange salsa for a citrus-inspired meal.
10 prep time
10 cook time
14servings
2 slices bread, 2 tbsp salsa, ½ slice prosciutto
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Step-By-Step Instructions:
- Preheat the oven to 350 degrees F.
- Arrange sliced baguette pieces on a large baking sheet. Spray the tops of the bread slices lightly with cooking spray. Bake on the top rack of the oven for 10 minutes. Set aside to cool.
- Meanwhile, stir together the lime juice, sweetener blend, cilantro, jalapeño, ginger, red pepper, and salt. Add the orange segments and stir to combine.
- To serve, either add the bruschetta mixture to a serving bowl and arrange the toasted baguette around the bowl for self-serve bruschetta, or top each toasted baguette slice with quarter a slice of prosciutto and a Tbsp of bruschetta mixture.
Nutrition facts
14 Servings
-
Serving Size
2 slices bread, 2 tbsp salsa, ½ slice prosciutto
- Amount per serving Calories 60
-
Total Fat
1g
- Saturated Fat 0.3g
- Cholesterol 1mg
- Sodium 230mg
-
Total Carbohydrate
10g
- Dietary Fiber 1g
- Total Sugars 4g
- Added Sugars 1g
- Protein 3g
- Potassium 85mg
- Phosphorous 55mg
Ingredients
multigrain baguette (sliced into 28 slices, about 1/4 inch thick)
1 loaf
nonstick cooking spray
1
prosciutto (quatered)
7 slice
lime juice (for the salsa)
2 tbsp
artificial brown sugar blend (for the salsa)
1 tbsp
fresh cilantro (for the salsa, chopped)
1 tbsp
jalapeño pepper (for the salsa, minced)
1 small
fresh ginger (for the salsa, minced)
1 tsp
crushed red pepper flakes (for the salsa)
1/8 tsp
salt (for the salsa)
1/4 tsp
mandarin oranges (for the salsa, orange segments sliced into bite-size pieces)
2 cup
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