Pico de Gallo Bruschetta

Pico de Gallo BruschettaRecipe
Photo: Johnny Miller; Styling: Erin Swift
The juicy tomato-onion mixture would normally make bread soggy; a layer of melted cheese provides a delicious barrier.


Makes 3 dozen

Recipe from

Coastal Living

Recipe Time

Prep: 18 Minutes
Cook: 8 Minutes


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


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.