Ingredients
16
slices (1/2 inch thick) baguette French bread
2
cloves garlic, peeled
1 1/2
cups loosely packed fresh cilantro leaves
1/3
cup pumpkin seeds (pepitas), roasted, salted
1/3
cup crumbled cotija (white Mexican) cheese
1/3
cup olive oil
1
teaspoon grated lime peel
1/2
teaspoon ground cumin
1/4
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
1
jalapeño chile, seeded, chopped
Additional roasted pumpkin seeds, if desired
Preparation
Heat oven to 450°F. Place bread slices on ungreased cookie sheet. Bake 7 to 10 minutes, turning once, until toasted.
Meanwhile, in food processor, place garlic. Cover; process until finely chopped. Add remaining ingredients except additional pumpkin seeds. Cover; process until smooth.
Spread mixture on toasted bread slices. Garnish with additional pumpkin seeds.
