Lunch: Pico de Gallo Bruschetta Recipe | Myrecipes

Recipe by Julia Rutland The juicy tomato-onion mixture would normally make bread soggy; a layer of melted cheese provides a delicious barrier.

Ingredients

1 baguette, cut into 36 (1/4-inch-thick) slices
Olive oil
1 1/2 cups (4 1/2 ounces) shredded Mexican melting cheese or Monterey Jack
3 tomatoes, seeded and chopped
2 jalapeño peppers or serrano peppers, seeded and finely chopped
2 garlic cloves, minced
1/2 cup chopped red onion
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt

Instructions

Preheat oven to 425 °. Brush baguette slices with olive oil, and place on a baking sheet. Bake 7 minutes or until light golden brown. Remove from oven; sprinkle evenly with cheese, and bake 1 minute or until cheese is melted.
Combine tomatoes and remaining ingredients in a bowl; spoon mixture onto bread slices. Serve immediately.

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