Southwest Bruschetta

Kristin Johnson- Mojave at Desert Wind Winery


1 Cup Roma Tomatoes – diced
¼ cup fire roasted pasilla peppers – diced
1 Tbsp / big pinch of cilantro
½ Tbsp  / big pinch of garlic
¼ cup thawed corn
1 oz balsamic vinegar
1 ½ oz unfiltered olive oil


Gently toss all ingredients together in bowl.

Top with:
½ an avocado – diced
2 grinds from pepper mill
2 grinds from salt mill
8 pieces grilled ciabatta bread

Garnish with basil chiffonade (to order, 3-4 leaves depending on size)