Avocado Tomato Bruschettaby Michelle Karam
It's summertime! This means we're entertaining more than usual and I know I'm always looking for easy bites to put out in front of my most of the time last minute guests.
So what says summer more than this delicious appetizer? (And best of all - it takes literally less than 10 minutes to make!)
Avocado Tomato Bruschetta
2 Ripe Avocados
1 Large Tomato
2 Green Scallions
1/4 Red Onion
Juice from 1/2 lemon
1 Cap full of White Distilled Vinegar
2-3 tbs. Good Olive Oil
1/4 tsp. red chili pepper flakes
Salt & Pepper to taste
Day old French baguette or sourdough
1 clove of garlic
1 tbs. olive oil
In a large bowl combine diced avocado, tomato, scallion & onion- along with all the other ingredients. Place in the fridge for 5 minutes while you prepare the bread.
Slice the bread into 1-2 inches thick slices. Smash the garlic into a paste and combine with the olive oil and brush onto the bread. Place on a sheet pan and put in the oven preheated on 450 degrees for about 3 minutes on each side or until golden brown.
Remove from the oven and place spoonfuls of the bruschetta mixture on top.
It's cold, crisp, tangy and fresh - the perfect bite of summer!!!