Prep:  15 mins
Serves:  4
Average: 4.6 (14 votes)
Recipe by: Cobs
Make a mango salsa style bruschetta, then top on Cobs Corn chips along with the fresh herbs and ricotta mix. Summer party food that's good for you!
Credit: Whisk Media Group

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Corn Chip Bruschetta with Mangoes and Herb Ricotta
  1. In a medium bowl, combine ricotta, chives and shallots. Season
  2. In a separate medium bowl, combine all remaining ingredients except the mint
  3. In a small jug, combine lime juice and sugar. Whisk until sugar dissolves. Add to salsa
  4. Season then chill in the fridge for 30 minutes. Add mint
  5. To serve, spread Cobs By the Sea Naked Corn Chips with a teaspoon of herbed ricotta. Top with 1 tablespoon of salsa. Repeat with remaining chips, ricotta and salsa
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