My very own Southwestern take on that classic Italian appetizer that everyone seems to love. I thought this one up one night when I wanted bruschetta but only had cheddar cheese. I think it's pretty good!
Provided by I Cook Therefore I
Categories Mexican
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- In a bowl mix together tomatoes, red onion, cilantro, garlic, and cumin, reserve.
- Slice the loaf of bread into 1/2 inch slices.
- spread the bean dip on each piece.
- Arrange the bread on a cookie sheet and sprinkle with the cheddar.
- Place the bread in the oven until cheese is just melted over the top.
- Spoon the tomato mixture over the toasted bread slices and serve.
- I like to garnish these with a small dallop of sour cream and a couple cilantro leaves.
- Enjoy!
Nutrition Facts : Calories 727, Fat 16.2, SaturatedFat 7.5, Cholesterol 34.7, Sodium 1539.5, Carbohydrate 115.8, Fiber 10.6, Sugar 4, Protein 28.5
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