Mexican molletes are not unlike Italian bruschetti, but the bread is topped with refried beans and cheese, then toasted until the cheese is melted and browned. They make a great breakfast, light lunch or midday snack. In Mexico, the bread of choice typically is soft-crumbed, thin-crusted rolls called bolillos that are split open before they're topped. 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.
½-inch-thick slices crusty bread
01Heat 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.
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