Molletes with Pico de Gallo
- Makes4 servings
- Cook Time15 minutes
- 1
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.
Don't walk away from the bread as it broils. Broilers vary in heat output, so keep a close eye on the slices to make sure they don't scorch.
Step 1
Heat the broiler with a rack about 6 inches from the element. Line a rimmed baking sheet with foil and mist with cooking spray. Arrange the bread in a single layer on the baking sheet and brush the tops with the oil. Season with salt and pepper.
Season with salt and pepper. Broil until the bread is golden brown, 3 to 5 minutes. Flip each slice and broil until the second sides are golden brown, 1 to 2 minutes. Remove from the broiler.
Step 2
Flip each side once again. Spread ¼ cup bean puree on each slice, then top each with some of the cheese (about 5 tablespoons each), dividing it evenly. Broil until the cheese is melted and begins to brown, 4 to 6 minutes.
Transfer the baking sheet to a wire rack and cool for 5 minutes. Sprinkle with cilantro,then transfer to a platter. Serve with pico de gallo, sliced avocado (if using) and pickled jalapeños (if using).
