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Papaya Bruschetta
Prep
20 mins
Cook
0 mins
Servings
8
Difficulty
Easy
My friend, you've got to try this papaya bruschetta I discovered recently. It's such a refreshing twist on the traditional tomato version, and honestly, it comes together in just twenty minutes with zero cooking required. The papaya adds this beautiful sweetness and tropical flair that pairs perfectly with the tangy vinegar dressing and fresh basil. Plus, papayas are packed with papain, an enzyme that aids digestion and reduces inflammation, so you're getting something nutritious along with delicious flavors. It's the kind of appetizer that looks fancy enough to impress guests but couldn't be simpler to make. Perfect for warm weather gatherings or whenever you want something light and vibrant.
Ella x
Ingredients
- 11 small papaya
- 55 medium roma (plum) tomatoes, diced
- ½ medium red onion, diced½ medium red onion, diced
- 11 medium red bell pepper, seeded and diced
- ¼ cup chopped fresh basil leaves¼ cup chopped fresh basil leaves
- 22 tablespoons white sugar
- ¼ cup red wine vinegar¼ cup red wine vinegar
- ¼ cup vegetable oil¼ cup vegetable oil
- ½ teaspoon mustard powder½ teaspoon mustard powder
- 22 stalks green onions, chopped
- 11 (16 inch) french baguette, cut into 1/2 inch pieces
Detail level
Instructions
- 1
Cut papaya in half and remove seeds. Reserve 2 tablespoons of seeds for the dressing. Peel and dice the papaya, and place in a medium bowl. Add tomatoes, red onion, red pepper and basil, and set aside.
- 2
In a food processor or blender, combine the papaya seeds, sugar, wine vinegar, oil, mustard and green onions. Process until smooth and thick, and most of the seeds have broken up. Pour over the papaya mixture and stir to coat all of the ingredients. Serve with slices of baguette.
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