Tomato and Avocado Bruschetta
We love avocados at the nubeleaf office and are always looking for creative ways to include avocados in our daily routine. This bruschetta recipe satisfies our avocado craving and provides great flavor. Put this bruschetta on some toast or toss with some pasta, or if you are like us, eat it right out of the bowl.
The Recipe
1 baguette 1’’ sliced at an extreme angle
1/3 cup olive oil
1 tsp garlic powder
2 10oz containers cherry tomatoes, halved and seeded
1 tbsp white balsamic vinegar
2 small (or 1 large) clove of garlic, minced, divided
2 avocados
1 tsp nubeleaf Lemon Juice Powder
1/3 cup basil, minced, divided
1/2 tsp salt
1/2 tsp pepper, freshly ground
Directions:
1. Turn oven to broil.
2. Using a pastry brush, dab the bread slices with olive oil and sprinkle with garlic powder. Broil for 4-5 minutes until golden brown. Remove from oven and set aside.
3. In a small bowl, mix the remaining olive oil (about ¼ cup) with the seeded tomatoes, balsamic vinegar and half of the garlic. Set aside to let flavors mingle together.
4. In a separate bowl, mash the avocado. Mix in the remaining garlic, nubeleaf Lemon Juice Powder, half of the basil, salt and pepper.
5. Spread each baguette slice with 1-2 tablespoons of avocado mixture. Evenly divide the tomatoes among the avocado toasts. Sprinkle with remaining basil and additional flake salt if desired.Enjoy!
Based on a recipe by The Modern Proper. Original recipe can be found here.