Pico de Gallo Bruschetta

By nlhartman

Julia Rutland, Coastal Living

MAY 2013

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

Details

Servings 36
Preparation time 18mins
Cooking time 26mins
Adapted from myrecipes.com

Preparation

Step 1

1. 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.

2. Combine tomatoes and remaining ingredients in a bowl; spoon mixture onto bread slices. Serve immediately.