1 loaf French Bread, sliced in half
1/4 cup light olive oil
1 tsp ground cumin
1 tsp garlic powder
1 jar Newman's Own® All-Natural Bandito Salsa
1 1/2 cups shredded prepared Mexican 4 cheese blend
1/2 cup queso fresco (Mexican style farmer cheese)
2 avocados, diced
1 1/2 tsp fresh lime juice
2 tsp fresh cilantro, finely snipped
2 tsp scallions, finely chopped
1/4 tsp celery salt
salt to taste
Preheat oven to 425 °F. Lay sliced French bread cut side up onto baking sheet.
In a small bowl combine oil, cumin, and garlic powder, stir. Using a pastry brush, brush seasoned oil mixture onto the cut side of both bread halves. Spread salsa evenly on top of seasoned bread halves. Sprinkle the halves with the Mexican cheese blend and top with crumbled queso fresco.
Bake 8 to 12 minutes, or until cheese is melted and bread is nice and crusty. While bread is baking, prepare relish.
In a medium bowl, mix avocados, lime juice, cilantro, scallions, celery salt, and salt to taste. Set aside. Remove salsa bread from oven. Allow to cool a few minutes. Using a serrated knife, slice bread halves across into 2 inch strips. To serve, place salsa bread strips on plate or platter with avocado relish in a separate bowl.