Awesome Avocado Bruschetta
By Susan Arruda
A delicious, fresh twist on an old favourite!
Avocado offers a creamy texture and an impressive array of
nutrients, including vitamins B, C, E, and K, fiber, calcium and healthy monounsaturated fats.
1 ripe avocado
2 medium tomatoes, diced (approx. 2 cups)
3 stalks chopped, green onion
2 garlic cloves, minced
1 tbsp. extra virgin olive oil
2 tbsp. chopped cilantro
Juice of ½ a lime
1 tbsp. sun-dried tomatoes, diced
Sea salt and pepper to taste
1 tbsp. olive oil for brushing onto bread
Whole wheat baguette or dried whole wheat toasts/Friselle
Combine all ingredients. Optional: Let sit in the fridge for at least an hour to allow flavours to marinate.
Avocado chopping tip: Cut avocado in ½ , make cuts in the flesh while still in the shell, scoop out with a spoon.
Preheat oven to 400oF
Brush bread with olive oil and bake until crisp and edges begin to brown. (only a few minutes; don’t go far)
Top bread with the bruschetta mixture and serve.
Optional: Sprinkle additional cilantro over top, if desired.