Pico de Gallo Bruschetta

July has been one hot month for us in the Northeast and now that the humidity has broken (at least temporarily), maybe I’ll actually start using my stove or oven again.  On really hot days, when you can’t get your thermostat to get any cooler than 80 degrees, sometimes you want to do as little moving around as possible.  On days like that, I have to find something light to eat and this Pico de Gallo Bruschetta seemed like a good bet.

Crusty baguette slices are toasted and lightly covered with cheese before being topped with fresh tomatoes, red onion, jalapeno, basil and lime juice.  The result is a light and summery bite that seems perfect for a warm night.  Although you have to turn the oven on briefly to toast the bread, it’ll be worth it in the end but honestly, you could just scoop this cool tomato mixture right on untoasted bread.  Do whatever you feel like, just stay cool doing it!

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The ingredients:

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Preheat oven to 425°F. Brush baguette slices with olive oil, and place on a baking sheet. Bake 7 minutes or until light golden brown.

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Remove from oven; sprinkle evenly with cheese, and bake 1 minute or until cheese is melted.

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

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Serve immediately.

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Additions:  None

Omissions:  None

Substitutions: 

  • Basil instead of cilantro

Overall Rating:  Love It

Source: Coastal Living Magazine

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