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Pico de Gallo Bruschetta

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Pico de Gallo Bruschetta


1 baguette, cut into 36 1/4-inch thick slices
Olive oil
1 ½ cups (4 1/2 ounces) grated Mexican processed cheese or Monterey Jack
3 tomatoes, peeled and chopped
2 jalapeno or serrano peppers, peeled and finely chopped
2 garlic cloves, minced
½ cup chopped red onion
⅓ cup chopped fresh cilantro
2 tablespoons fresh lime juice
½ teaspoon coarsely ground black pepper
¼ teaspoon salt

To make

The juicy tomato-onion mixture usually makes bread soggy; a layer of melted cheese creates a delicious barrier.
Preheat the oven to 425 degrees. Brush the baguette slices with olive oil and place on a baking sheet. Bake for 7 minutes or until light golden brown. Remove from the oven; sprinkle evenly with the cheese and bake for 1 minute or until the cheese is melted.Combine the tomatoes and other ingredients in a bowl; spoon the mixture onto the bread slices. Serve immediately.
  Views: 14
  Published: 11/20/2023 7:56 PM

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