February 21, 2012
A little different from the regular tomato bruschetta, this avocado variant is lemony, fresh and vibrant. All that we need here for the gloomy, wet weather we have been enduring for a really long time. I served it on whole wheat mutligrain bread drizzled with some EVOO and baked in the oven prior to adding the avocado. You could alternatively toast using a toaster. The stove top method did not get the bread toasty enough to hold the avocado topping.
So the next time you have some bread and avocado sitting in your counter, you know what to do!
Avocado - 3 medium
Vinegar - 2 tbsp
Lemon Juice - 2 tbsp
Red Chilly flakes - 1/4 tsp
Salt - To taste
Garlic - 1 small pod finely chopped
Cilantro - 2 tbsp
Olive Oil - 2 tbsp
Whole wheat bread - About 4 slices
Take out the seed in the Avocado. Score the avocado flesh into little squares and scoop out leaving the skin.
In a mixing bowl, mix the lemon juice and vinegar. Slowly stream in about 2 tbsp of Olive oil mixing vigorously. It should form a nice emulsion. Add the rest of the ingredients and mix well.
Add the dressing to the avocado and toss to coat.
Serve on a slice of toasted bread. I put my oil drizzled slices in a preheated 425F oven for about 5 min.