Friday, January 4, 2013

Tomato Avocado Bruschetta

Here's a healthy lunch, light dinner, snack, appetizer to start out the new year. It's based on an appetizer that was at a restaurant in Tustin, California. The first time I tried it, I went home and made it the very next week. It's so simple, but so delicious, and good for you! I also love how colorful it is.

I served it as a light dinner with large pieces of baguette. But you could also turn it into a great little appetizer for your next party. Just slice the baguette into little rounds, dice the avocado and tomato a bit smaller, and top each round.

 Tomato Avocado Bruschetta
2 avocados, diced
2 roma tomatoes, diced
1/2 baguette (I used multi-grain, but you can use whatever baguette you like)
2 tablespoons olive oil
3 tablespoons balsamic vinegar
1/4 cup feta cheese
1 tablespoon fresh basil, chopped
salt & pepper to taste

Slice the baguette in half lengthwise and drizzle with 1 tablespoon of the olive oil. Set your oven to BROIL and toast the baguette until golden. Watch the oven very carefully because the bread can burn very quickly under the broiler.

To dice, cut the avocado in half and remove the pit.
Then use a sharp knife to carefully cut through the flesh, but on the skin.
Scoop out diced avocado with a spoon.
In a medium bowl, combine the diced avocados and tomatoes. Drizzle with the remaining 1 tablespoon of olive oil and 2 tablespoons of the balsamic vinegar. Add salt & pepper to taste. Very gently toss the avocados and tomatoes to coat. You don't want to turn the avocado into guacamole, so be gentle when mixing.

Remove the baguette from the oven and top with the tomato-avocado mixture. Drizzle with the extra 1 tablespoon of balsamic vinegar. Sprinkle with feta cheese crumbles and the chopped basil. 


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