Garlic Bread Nachos with Chunky Salsa
Are you ready for the ultimate comfort food? Garlic bread nachos. Yes, that’s garlic bread with melted cheese, spicy salsa and creamy avocado. And coriander. Cos I like to put coriander on everything.
Serve these alongside my loaded sweet potato skins and you’ve got the perfect feast for when friends come over. And they will probably want to be your friends forever… Probably.
As I’ve mentioned before, my salsa isn’t so good that people lose their knickers over it, but it’s pretty close.
You can, obviously, buy parbaked baguettes and make garlic bread with the sole intention of making this recipe. However, the real beauty of this recipe is that it’s a great way to use up leftover garlic bread.
I know. Leftover garlic bread!? How does that even happen!? But, sometimes, it does. And making garlic bread nachos is a much better option than throwing the leftovers in the bin.
Serves 3-4 (technically, but I reckon I could probably eat the entire thing)
Prep time: 10-15 minutes
Cook time: 20-25 minutes
- 12 slices of garlic bread (or however many you have leftover)
- 1/2 a small onion, diced
- 10 cherry tomatoes (I prefer multi-coloured tomatoes), chopped
- 1 tsp of smoked chilli paste (I used this one from Gran Luchito)
- 1 squeeze of lime juice
- 1 avocado, sliced
- 2 handfuls of grated cheddar cheese or vegan equivalent, grated
- 1 handful of coriander leaves
Preheat the oven to 200C. Arrange the slices of garlic bread in a roasting dish or on a baking tray. Sprinkle over the grated cheese and bake in the oven for 10 minutes or until the cheese has melted.
Whilst you’r waiting for the cheese to melt, make the salsa. Mix the onion, tomato, lime juice and smoked chilli paste in a bowl and set aside.
Remove the cheesy garlic bread from the oven. Top with salsa, avocado and coriander.
NB: Gran Luchito sent me some products to try out, but they didn’t request that I include any of them in a recipe or mention them in a post or anything like that. I just did, because I liked their stuff.