Taco Bruschetta

Breakfast, brunch and booze. Or as we like to call it, BB&B. This amazing concept was created by my girlfriends to celebrate great food, some bubbly and our friendship.  This Taco Bruschetta was born on a BB&B Sunday afternoon when we found ourselves in a foodie predicament with the wrong ingredients for our taco subs.  The girls, who are geniuses in the kitchen, and I put The Jolly Hostess twist on bread, garlic and taco fixings for this Mexo-Italian combo. Puffed-up, warm garlic is added with a little mayo for a rich flavor overall, then topped with the best of taco ingredients.  

Have you tried out Breakfast, Brunch and Booze with your loves? All you need are three recipes, something to binge watch (#netflixandchill) and an open afternoon.Would love to hear about it!


1 baguette, cut in 1/2″ slices

1 tomato, diced

1 head of iceberg lettuce, diced

1/2 yellow onion, thinly diced

1 lb of ground beef

Taco seasoning

Dash salt, pepper & cayenne pepper

4-5 cloves of garlic, minced

3 Tbs butter

1/4 cup mayo (I like to use Trader Joe’s Organic or Hellman’s w/ Olive Oil)

9 slices of thin sharp cheddar cheese

Cooking spray

Aluminum foil

Makes a full baguette of bruschetta! 36 pieces. Cut recipes in half if needed. Prep Time: 20 mins; Cook Time: 15 mins

Finely dice onion, spray cooking spray (coconut is my fave!) on a large skillet and sauté onions until tender.

Add ground beef to onions, add salt, pepper & cayenne pepper and cook until browned.

Once cooked through, drain. Set aside.

Melt butter in a small saucepan on medium heat. Once melted, add garlic and stir occasionally for 5-6 minutes. The garlic is done when it looks puffed up.

While the garlic is puffing, cut bread into 1/2″ slices.  Set oven to broil on high.

Wrap aluminum foil on a baking sheet and place bread slices flat. Add a thin layer of the buttery garlic to the bread because here’s where our Italian part starts: garlic bread! Place on top shelf of broiler for 3-5 mins.

Once out of the oven, top the pieces with mayo (I know this sounds weird, but it adds a delightfult richness to the dish). A brush works great, but if you don’t have one, a spoon will do the trick too.

Add a spoonful of taco meat and a halved piece of cheese to each bread slice.

Place the pan under again broiler for 3-5 minutes. While the Taco Bruschetta is broiling, prep your veggies.

I love this method of dicing your tomatoes for topping: cut in wedges and scoop out the seeds and soft part. It lessens the amount of juice on each piece. Then dice. Chop your lettuce in 1″ strips as well.

Once the cheese has melted, take the pieces out of the oven.  OH YEA.

If you are bringing this appetizer to a party, you can bring the toppings in separate bowls for guests to top their own bruschetta, or if you are hosting, top and serve.




  1. AHHHHH I love these! They are so delicious! The garlic bread adds so much flavor and depth to the taco subs. Hurrah for BB&B!

  2. Judy Rhodus

    I can’t wait to try every one of these, from drinks to dip to taco subs, and on and on!! Thanks for sharing all these!!

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