Molletes

WHY THIS RECIPE WORKS: In Mexico, molletes are a popular snack or appetizer that can be found at many restaurants and coffee shops, as well as many street food stalls. Somewhat akin to Italian bruschetta, molletes are a simple combination of toasted bread, refried beans, melted cheese, and fresh salsa. Individual bolillo rolls (similar to small French baguettes) are the most common type of bread used for molletes, but they are hard to find in U.S. supermarkets. A standard loaf of French bread was easier to come by and, for our simple appetizer recipe, one long loaf was easier to handle than several small rolls. We removed some of the interior crumb so that the bread would cradle the beans and cheese, helping the finished molletes hold together. As for the cheese, Chihuahua—a good melting cheese that’s similar to mild white cheddar—is commonly used in Mexico, but it can be hard to find in American stores. We opted for mild cheddar instead. To build our molletes, we first buttered and toasted the hollowed-out bread, then spread it with refried beans and a generous handful of cheese. Once the cheese was just melted, we topped the loaves with fresh homemade pico de gallo. To make sure the salsa wouldn’t make the bread soggy, we eliminated excess moisture by salting the chopped tomatoes and letting them drain for 30 minutes. A minced jalapeño, a squeeze of lime juice, and some fresh cilantro rounded out our pico de gallo. The fresh, raw salsa provided the perfect contrast to the rich, melty cheese and creamy beans. We prefer the thinner, more delicate crust of French or Italian bread here; avoid using rustic loaves with thick crusts. Any type of refried beans will work well here. If you can find Chihuahua cheese, substitute it for the cheddar cheese for a more authentic flavor.

Serves 6

INGREDIENTS:

• 3 tomatoes, cored and chopped
• Salt and pepper
• ½ cup finely chopped onion
• ½ cup fresh cilantro leaves
• 1 jalapeño chile, stemmed, seeded, and minced
• 1 garlic clove, minced
• 2 tablespoons lime juice
• 1 (16-inch) loaf French or Italian bread
• 4 tablespoons unsalted butter, softened
• 1 cup refried beans
• 8 ounces mild cheddar cheese, shredded (2 cups)

INSTRUCTIONS:

1. Toss tomatoes with ¼ teaspoon salt in colander and let drain for 30 minutes. As tomatoes drain, layer onion, cilantro, jalapeño, and garlic on top. Shake colander to drain off and discard excess tomato juice. Transfer mixture to bowl, stir in lime juice, and season with salt and pepper to taste.
2. Adjust oven rack to middle position and heat oven to 400 degrees. Line baking sheet with aluminum foil. Slice bread in half horizontally, then remove all but ¼ inch of interior crumb; reserve removed crumb for another use. Spread butter evenly inside hollowed bread and place cut side up on prepared sheet. Bake until lightly toasted and browned, about 8 minutes.
3. Let bread cool slightly, spread refried beans evenly inside toasted bread and top with cheese. Bake until cheese is just melted, 5 to 7 minutes. Transfer bread to cutting board, top with salsa, and slice crosswise into 2-inch pieces. Serve warm