South-of-the-Border Bruschetta

South-of-the-Border Bruschetta
2 medium ripe avocados, peeled and finely chopped
3 tablespoons minced fresh cilantro
1 to 2 red chili peppers, finely chopped
1/4 teaspoon salt
2 small limes
12 slices French bread baguette (1/2 inch thick)
Crumbled cotija cheese, optional

In a small bowl, mix avocados, cilantro, chili peppers and salt. Finely grate lime peels. Cut limes crosswise in half; squeeze juice from limes. Stir lime peel and juice into avocado mixture. Refrigerate 30 minutes.
Preheat broiler. Place bread slices on an ungreased baking sheet. Broil 3-4 in. from heat 1-2 minutes on each side or until golden brown. Top with avocado mixture. If desired, sprinkle with cheese. Yield: 12 servings.
Originally published as South-of-the-Border Bruschetta in Taste of Home’s Holiday & Celebrations Cookbook Annual 2017, p222

This is one of the first dishes I truly threw together without using a recipe —being able to get creative and original in the kitchen is so exciting! —Rebecca Spoolstra, Pilot Point, Texas