Molletes with Pico de Gallo

Mexican molletes are not unlike Italian bruschetti, but the bread is topped with mashed beans and cheese, then toasted until the cheese is melted and browned. They make a great breakfast, light lunch or midday snack. We had molletes in Oaxaca, Mexico, where the bread of choice typically is soft-crumbed, thin-crusted rolls called bolillos that are split open before they’re topped. For our version, we opted for ½-inch-thick slices of supermarket bakery bread with a soft crumb; look for a loaf that measures about 10 by 5 inches and weighs about 1 pound. Pico de gallo (fresh tomato salsa) adds color and fresh flavor to the molletes, so we consider it a necessary embellishment; sliced avocado and pickled jalapeños are delicious but optional.