Mexican Bruschetta

A Mexican rendition of the classic Italian starter. The Habanero oil will add just enough spice without overpowering the dish. Enjoy!

About 24 small slices

Ingredients

1 baguette French bread, slice the baguette on a diagonal about 1/2 inch thick slices
2 tbl. Gabbi’s Habanero Infused Olive Oil
6 ripe plum tomatoes (about 1.5 lbs) diced
24 small slices panela cheese (could substitute with mozzarella)
2 tbl. cilantro, chopped

Preparation

1. Preheat oven to 300 degrees.
2. On a baking sheet, place the 12 baguette slices.
3. Layer the baguettes each with a slice of panela cheese.
4. Add diced tomatoes.
5. Place baking sheet in the oven for 10 minutes or until the cheese is melted.
6. Once out of the oven, sprinkle cilantro and drizzle the habanero oil on the bruschetta.