Indian Bruschetta

Discover the perfect blend of Italian flair and Indian spices in our authentic Indian Bruschetta recipe.


Flatbread – your choice of garlic, white or whole white dressing:

  • 1 tbsp jalapeño, chopped
  • 1 tbsp fresh ginger, minced
  • 1 ½ tbsp fresh lime juice
  • 1 ½ tbsp extra virgin olive oil
  • ⅛ tsp cayenne pepper
  • ½ tsp sea salt
  • 1 tsp granulated sugar


Bruschetta mix:

  • 2 lbs GREENHOUSE grape tomatoes, various colors
  • ⅓ cup fresh cilantro
  • 2 tbsp fresh mint
  • 1 ½ tbsp coriander seeds
  • 1 ½ tbsp cumin seeds


  1. Toast coriander and cumin seeds in a dry pan. When cool, grind to a fine powder.
  2. Combine ginger, jalapeño, lime juice, olive oil, cayenne, salt, and sugar, set aside.
  3. Cut tomatoes into bite-sized pieces and set aside. Chop cilantro and mint.
  4. Gently combine tomatoes with dressing, cilantro, mint, and ground spice mixture.
  5. Serve bruschetta with toasted flatbread.


For toasted flatbread, brush one side of flatbread lightly with 2 tbsp of olive oil. Cut the flatbread into 3″x3″ squares. Each flatbread yields 16 pieces. Place olive oil side down on heated grill pan or char broiler and heat one side only until grill marks appear.


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