Mexican Style Bruschetta

This easy to make dish makes for an excellent appetizer.


Eight ¾ Inch Thick Slices Of Italian Bread (Day Old Bread Will Work Just Fine)

Eight ½ Inch Thick Slices Of Fresh Tomato

Eight Slices Of Sharp Cheddar Cheese (Pre-Sliced Packaged Cheese Works Great)

½ Teaspoon Of Ground Cayenne Pepper Or Ground Chipotle Pepper

½ Teaspoon Of Sea Salt

¼ Cup Of Canola Oil


Preheat the oven to 350 degrees.


Brush both sides of the Italian bread slices with the canola oil. Spread the slices of bread out on a cookie sheet.


Top each piece of bread with a tomato slice. Sprinkle the top of each piece of tomato equally with the sea salt and the ground pepper. Top each tomato slice with a piece of the cheddar cheese.


Bake in the preheated oven until the cheese melts and browns slightly. Let the bruschetta cool for 3-5 minutes before serving.