Recipe: Avocado Bruschetta

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Recipe: Avocado Bruschetta

3 roma tomatoes, seeded and finely chopped
½ large avocado, finely chopped
1 clove garlic, minced
2 Tbsp fresh basil, finely chopped
2 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil, divided
1 tsp salt
½ tsp pepper
French bread, small loaf
Parmesan cheese, small block

In a bowl, combine tomatoes, avocado, garlic, basil, balsamic vinegar, 1 tablespoon olive oil, salt and pepper. Set aside.

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Slice french bread crosswise into thin rounds. Brush both sides of each bread slice with remaining tablespoon of olive oil. Place on baking sheet and broil bread until toasted on both sides, flipping bread half way through. Set aside.

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Use a vegetable peeler to carve small slices of Parmesan cheese off of the block of cheese. Set aside.

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To assemble: Place toasted bread on a plate or platter. Spoon tomato and avocado mixture on top of the bread. Sprinkle with Parmesan slices. Serve immediately.

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