Wednesday, March 26, 2008

Avocado Bruschetta


This is a wonderful snack or appetizer hot or cold. I love this with a small group to munch on before dinner...

1 ripe avocado
2 tablespoons of lemon juice
1/2 cup each chopped: oven roasted tomatoes, red and yellow peppers
1 clove garlic, oven roasted chopped coarsely
1/4 cup pitted kalamata olives, chopped
1/4 cup fresh chopped basil
Drizzle of olive oil,
salt and pepper to taste
1 baguette


Dice the avocado, drizzle with the lemon juice (to keep from discoloring), toss lightly and set aside. Toss the roasted tomatoes, peppers, olives, garlic & basil together. Add avocado and mix very lightly not to break up the avocado too much. Add salt, pepper and the drizzle of olive oil
over the mix. Slice the baguette and lightly toast the slices under the broiler. Serve warm.

Cindy Karas ckaras@nc.rr.com


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