It's hard to top the bright and fresh flavors of this Mexican Mollette recipe from Milk Street. Molletes are not unlike Italian bruschetta, but the bread is topped with refried beans and cheese, then toasted until the cheese is melted and browned. Pico de gallo adds color and fresh flavor; sliced avocado and pickled jalapeños are also delicious toppers.

Mollette's make a great breakfast, light lunch, or a midday snack.

Molletes With Pico de Gallo
Brian Samuels for Milk Street

Mexican Molletes


  • Eight 1/2-inch-thick slices crusty bread
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and ground black pepper
  • 2 cups black bean puree
  • 16 ounces mozzarella cheese, shredded
  • 1/2 cup finely chopped fresh cilantro Pico de gallo (recipe below), to serve
  • Sliced avocado, to serve (optional)
  • Pickled sliced jalapeños, to serve (optional)


Heat the broiler with a rack about six 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. Broil until the bread is golden brown, three to five minutes. Flip each slice and broil until the second sides are golden brown, one to two minutes. Remove from the broiler.

Flip each slice once again. Spread 1/4 cup bean puree on each slice, then top each with some of the cheese (about five tablespoons each), dividing it evenly. Broil until the cheese is melted and begins to brown, four to six minutes. Transfer the baking sheet to a wire rack and cool for five minutes. Sprinkle with cilantro, then transfer to a platter. Serve with pico de gallo, sliced avocado (if using) and pickled jalapeños (if using).

Pico De Gallo


  • 1 pint grape or cherry tomatoes, roughly chopped
  • 1/4 small red onion, finely chopped (about 3 tablespoons)
  • 1/4 cup lightly packed fresh cilantro, chopped
  • 1/2 jalapeño chili, stemmed, seeded and minced
  • 2 teaspoons white vinegar
  • 11/2 teaspoons extra-virgin olive oil
  • Kosher salt


In a medium bowl, stir together the tomatoes, onion, cilantro, chili, vinegar, oil and one teaspoon salt. Cover and let stand at room temperature for 15 minutes. Using a slotted spoon, transfer to a serving bowl, letting the liquid drip away. Taste and season with salt.