Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

Use sound to judge when the mustard seeds are ready. As with microwave popcorn, when a second of time passes between pops, the seeds are done.

Frank Brigtsen
Recipe by Cooking Light March 2006

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Becky Luigart-Stayner

Recipe Summary

Yield:
8 servings (serving size: 2 bruschetta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a small bowl; cover and let stand at room temperature 15 minutes.

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  • Heat oil in a small nonstick skillet over medium-high heat. Add 1 mustard seed to pan; cook until seed pops (about 90 seconds). Add remaining seeds; stir to coat with oil. Cover and cook seeds for 30 seconds or until they begin to pop, gently shaking the pan. Stir in butter and cover. Cook until 1 second passes between pops, shaking pan constantly (about 30 seconds). Remove from heat. Scrape mustard seed mixture into mango mixture; stir gently. Let stand 5 minutes.

  • Heat pan over medium-high heat. Coat pan with cooking spray. Sprinkle beef with 1/8 teaspoon salt and pepper. Add beef to pan; cook 3 minutes on each side or until desired degree of doneness. Let rest 5 minutes. Slice across the grain into very thin slices.

  • Divide beef slices evenly among baguette slices. Top each bruschetta with 1 1/2 teaspoons mango mixture. Serve immediately.

Nutrition Facts

88 calories; calories from fat 29%; fat 2.8g; saturated fat 1g; mono fat 1.2g; poly fat 0.4g; protein 4.4g; carbohydrates 12.1g; fiber 0.6g; cholesterol 11mg; iron 0.9mg; sodium 216mg; calcium 5mg.
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