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A Mexican Mollete Bar is a fun idea for Mother's Day or any brunch. Toast and toppings like beans or avocado come together to make a treat everyone will love!
Kate Ramos

Mexican Mollete Bar

A Mexican Mollete Bar is a fun idea for Mother's Day or any brunch. Toast and toppings like beans or avocado come together to make a treat everyone will love!
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

For the Grape and Toasted Almond Mollete:
  • 1 teaspoon ground cinnamon
  • 1/3 cup granulated sugar
  • Toasted sliced bread
  • Soft salted butter
  • Red or green grapes sliced in half
  • Toasted sliced almonds
For the Black Bean Mollete:
  • Toasted Sliced bread
  • Refried black beans warm
  • cherry tomatoes halved
  • cilantro leaves
  • thinly sliced red cabbage
  • thinly sliced scallions
  • thinly sliced jalapeños
  • crumbled cotija cheese
  • lime wedges
For the Banana-Lavender Mollete:
  • Toasted sliced bread
  • Peanut butter
  • ripe bananas halved
  • culinary lavender
For the Avocado-Egg Mollete:
  • Toasted sliced bread
  • Ripe avocado smashed or guacamole
  • Hard-boiled egg peeled and halved
  • aged white cheddar sliced
  • hot sauce such as Valentina
  • Flakey sea salt
  • Ground black pepper

Method
 

For the Grape and Toasted Almond Mollete:
  1. Combine cinnamon and sugar together in a small bowl.
  2. Spread butter on the bread, top with grapes and almonds and sprinkle cinnamon-sugar over everything.
For the Black Bean Mollete:
  1. Spread black beans on the toast, top with tomatoes, cilantro, cabbage, scallions, and jalapeños. Sprinkle cotija over the top. Serve lime wedges on the side for squeezing.
For the Banana-Lavender Mollete:
  1. Spread peanut butter on the toast. Top with banana halves and sprinkle with lavender.
For the Avocado-Egg Mollete:
  1. Spread avocado on the toast. Top with an egg half, a couple slices of cheddar and a dash of hot sauce. Sprinkle a little salt and pepper over the top.

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