Thinner, lighter and more nimble than European knives, these two Milk Street Kikuichi Japanese knives + Christopher Kimball 6" Nakiri will dramatically improve your kitchen prep skills.
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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial