Growing up, each of my parents had their own unique way of preparing some form of cheesy-toast for a quick meal. My mother called hers “Pizza-Toast,” and it consisted of sliced white bread, toasted and then topped with reheated bolognese sauce and grated parmesan cheese. My dad made his own version of “Welsh Rabbit,” topping bread with a slice of tomato, some cheddar cheese, and on occasion a few slices of bacon which as a kid I was not a fan of. My how things change; I now have to curb my bacon addiction!
Now I’m a grown-up (I swear!) and it’s my turn to bust out my take on cheesy-toast for dinner. Mine took on a Mexican theme, as I looked to ingredients I always have on-hand: avocados and salsa! I ditched the sliced white bread of my childhood and went with a nice crusty baguette, but you can really use any bread you like here – even pitas or tortillas would work well!
In the name of recipe testing, I made one toast with salsa spread on the bread first, and one with avocados layered on first. I didn’t expect there to be much of a taste difference, but there actually was! Just goes to show how important it is to try different combinations and techniques! I preferred the toast with the avocados layered on first, topped with salsa and then cheese. When I did it the other way (Salsa, then avocados, then cheese), the salsa made the bread a little soggy and the avocados also got a little bitter – I’m guessing because they were more exposed to the direct heat of the broiler? Oh the things you learn…
This was a very satisfying, soul-soothing meal that came together in minutes. I got a little fancy with it and added some fresh cilantro right before eating it. You can also add a layer of re-fried beans for some extra protein, or serve it with a side salad to make it a more rounded out meal. I, however, just devoured the toast as it was and then proceeded to make a second batch. Hehe 😉
(Serves 2 – Or 1 very hungry woman)
- Two 6-inch pieces of baguette, sliced lengthwise
- 1 avocado, cut into thin slices
- 1/2 cup salsa
- 1 cup shredded cheese (I used a pre-shredded Mexican blend, but you can use Monterrey Jack or Cheddar)
- Fresh Cilantro (Optional)
- Layer the slices of avocado over all 4 pieces of bread. I like to use a butter knife to smush them into the bread a little – it just helps to keep them from sliding off later when you bite into it.
- Top the avocado with the salsa, then the cheese (about 2 tbsp salsa, and 1/4 cup cheese per piece of bread)
- Place the bread on a small cookie sheet and place in the oven or toaster oven at 425 degrees for 10 minutes. Turn the broiler on for the last minute or so, keeping an eye on the toasts so they don’t burn. Remove from the oven when the cheese is bubbly and golden brown. Let cool 1-2 minutes.
- Top with fresh cilantro, if you please, and enjoy!