Nippy cheddar and salsa bruschetta


  • Prep Time20 mins
  • Total Time20 mins
  • Makes30 to 35 toasts
*PLUS Baking Time: 6 minutes


  • 1 baguette

  • 1 avocado

  • 175-mL salsa, preferably spicy

  • 2 cups grated cheddar

  • 1/2 cup sour cream, optional

  • 1/3 cup chopped fresh cilantro


  • Preheat oven to 500F (250C). For easy cleanup, line a rimmed baking sheet with foil. Slice baguette into 1/2-inch (1-cm) thick rounds. Arrange rounds in a single layer on baking sheet. Toast in centre of preheated oven 3 minutes. Turn and continue baking until rounds are crispy and edges begin to brown, 2 to 3 more minutes.

  • While baguette is toasting, slice avocado in half. Remove peel and discard pit. Chop avocado into 1/4-inch (0.5-cm) pieces. Place in a medium-size bowl. Gently stir in salsa.

  • Remove toasts from oven, then sprinkle each with a heaping teaspoon (7 mL) cheese. Bake in centre of preheated 500F (250C) oven until cheese melts, 1 to 2 minutes. Remove toasts from oven. Top each with a dollop of salsa, then a dab of sour cream. Sprinkle with coriander. Serve warm or at room temperature.

Nutrition (per serving)

Calories 59, Protein 2.5g, Carbohydrates 5g, Fat 3.3g, Fibre 0.6g, Sodium 113mg.

This easy and attractive appetizer layers two of our favourite treats 'chunky spicy salsa and melted cheddar cheese' on crisp baguette rounds like a fancy, open-faced grilled cheese sandwich. It satisfies comfort cravings and has a stylish retro look that you'll see at cocktail parties this season.