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.
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.