Mexican Bruschetta
Think of bruschetta bread with a Mexican twist. That's what you're getting with this great offering that'll have you breaking bread more often than not. It has all the fixins' and a phenomenal taste.
Ingredients
- 1 loaf French bread, sliced in half
- 1/4 cup(s) extra virgin olive oil
- 1 teaspoon(s) ground cumin
- 1 teaspoon(s) garlic powder
- 16 ounce(s) mild salsa
- 1 1/2 cup(s) Mexican blend cheese, shredded
- 1/2 cup(s) parmesan cheese, shredded
- 2 avocados, diced
- 1 1/2 teaspoon(s) fresh lime juice
- 2 teaspoon(s) fresh cilantro, finely snipped
- 2 teaspoon(s) scallions, finely chopped
- 1 garlic clove, finely chopped
- 1/4 teaspoon(s) celery salt
- 1 dash(es) salt
Instructions
- Preheat oven to 425 degrees.
- Lay sliced French bread cut side up onto a baking sheet.
- In a small bowl combine oil, cumin, and garlic powder and stir.
- Brush the seasoned oil mixture onto the cut side of both bread halves with a pastry brush.
- Spread salsa evenly on top of bread halves.
- Sprinkle the halves with the Mexican cheese and top with crumbled Parmesan cheese.
- Place into 425 degrees oven.
- Bake 8 to 12 minutes, or until cheese is melted and bread is good and crusty.
- While the bread is baking, prepare the relish.
- In a medium size bowl, mix avocados, limejuice, cilantro, scallions, garlic, celery salt, and salt to taste and set aside.
- Remove the bread from the oven.
- Allow cooling a few minutes.
- Using a serrated knife, slice bread halves across into 2-inch strips.
- To serve put salsa bread strips on a nice plate or platter with avocado relish in a separate bowl.
- Ready in 35 min.
Nutrition
Calories: 1797.92kcalCarbohydrates: 122.13gProtein: 81.94gFat: 113.82gSaturated Fat: 45.46gCholesterol: 190mgSodium: 4344.4mgFiber: 31.49gSugar: 9.51g
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