Mexican Bruschetta

I have to admit that I have a love for crunchy bread with toppings. Let's not forget how many times I recreated breakfast brushetta! I just think that you can't go wrong when bread is the major ingredient. I think that Sam, The Cooking Guy, shares this sentiment! Why not take something that is traditionally italian and turn it into a mexican version. It's almost like my two favorite loves in cooking, crusty bread and anything mexican, coming together to birth a fantastic new version of a classic. This is a great stater to any mexican meal you prepare and fancy enough to entertain with ! Thanks for this reciepe Sam!!!

Ingred:
1 long sourdough Baguette
1 1/2 lbs. tomatoes, seeded and diced really small
2 tbls EVOO
1 bunch cilantro, chopped finely
6 garlic cloves, minced
2 tsp. red pepper flakes
3/4 cup monteray jack cheese, shredded


Heat the broiler and slice the baguettes down the middle, toast ever so slightly under the broiler. In a bowl, mix together all the ingred. together. Cover cut side of bread with the mixture. Place under the broiler again and toast until all the cheese is bubbly and brown. About 2 minutes. Remove and slice into serving pieces. Approx 16-20 pieces.