In a bowl, combine tomatoes, Cholula® Green Pepper Hot Sauce, red onion, cilantro, lime juice, garlic, salt and pepper. Mix until evenly distributed. Hold refrigerated for service.
Set oven to 375°F. Brush both sides of baguette slices with olive oil. Set on parchment lined sheet tray and bake until toasted.
Cool and hold at room temperature in an airtight container for service.
Service
For each serving, top 6 toasts each with 1 tablespoon of guacamole and 1 tablespoon of tomato mixture. Distribute 1 tablespoon of cojita cheese evenly across all bruschetta.
Plate as desired and serve at room temperature.
Chef's Tip!
Drizzle the toasts with additional green pepper sauce for additional heat.
