Nutrition info - Recipes

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.

Mexican Bruschetta


For 6 people

  • 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


  1. Preheat oven to 425 degrees.
  2. Lay sliced French bread cut side up onto a baking sheet.
  3. In a small bowl combine oil, cumin, and garlic powder and stir.
  4. 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.
  5. Bake 8 to 12 minutes, or until cheese is melted and bread is good and crusty.
  6. While the bread is baking, prepare the relish.
  7. In a medium size bowl, mix avocados, limejuice, cilantro, scallions, garlic, celery salt, and salt to taste and set aside.
  8. Remove the bread from the oven. Allow cooling a few minutes.
  9. Using a serrated knife, slice bread halves across into 2-inch strips.
  10. To serve put salsa bread strips on a nice plate or platter with avocado relish in a separate bowl.

Ready in 35 min

Nutrition facts

  • Kcal: 299.65 kcal
  • Fibers (g): 5.25g
  • Sodium (mg): 724.07mg
  • Carbs: 20.36g
  • Fat: 18.97g
  • Saturated fat (g): 7.58g
  • Proteins: 13.66g