Tomato and Jalapeño Toasts

A spicy, citrusy take on bruschetta.

Tomato and Jalapeno Toasts

Makes eight to 10 toasts
Prep time: 10 minutes at home, five minutes at camp
Cook time: five to 10 minutes



For the Paste

  • 2 small lemons
  • 1 small lime
  • 3 jalapeños, stemmed and seeded
  • 2 tsp. sea salt

For the Toast

  • 1 baguette or bread of choice, halved lengthwise and cut into 4- to 6-inch pieces
  • 1 clove garlic, halved
  • 4 tbs. extra-virgin olive oil
  • 2 large ripe tomatoes, sliced


At Home
Prepare the jalapeño paste: With a vegetable peeler, peel sections of lemon and lime peel. In the bowl of a food processor fitted with a metal blade attachment, place the peels, jalapeños, and salt. Process until a paste is formed. Spoon into an airtight container and keep chilled until ready to use.

At Camp
Place a grate over the campfire and adjust the fire so there are medium flames licking the underside of the grate. Toast the baguette pieces on the grate. Remove from the fire and rub the cut side of each toast with the cut side of a clove of garlic. Drizzle with oil, then spread a thin layer of the jalapeño paste. Top with sliced tomatoes.
Serve immediately.

are the authors of Dirty Gourmet: Food for Your Outdoor Adventures. Recipe reprinted with permission. Copyright April 2018. Published April 1, 2018, by Skipstone, an imprint of Mountaineers Books.

Dirty Gourment

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