Fulfilling avocado bruschetta ideal for nibbling or bringing to social affairs. This avocado bruschetta can be made as long as 24 hours ahead of time without turning darker. What a heavenly Italian wind on avocado toast!
This Italian motivated bend on avocado toast is ideal for summer and a pleasant break from guacamole. Since it's been so warm of late, I've kept a bowl of avocado bruschetta in the ice chest for a cool bite. One of the greatest grievances about avocados is that they turn darker so rapidly once cut. All things considered, not with this avocado bruschetta formula! The vinegar here keeps the avocado bruschetta superbly green for more than 24 hours in the icebox! So you can hurl a bowl of bruschetta together and carry it out to appreciate with companions later.
Delicious avocado toast bruschetta. This avocado recipe stays fresh and green for 24 hours! So perfect for summer get-togethers.
INGREDIENTS
- 1 loaf rustic bread or baguette, sliced 1/2 inch thick
- 1/4 cup extra virgin olive oil, divided
- 1 clove garlic, peeled
- 1 clove garlic, finely minced or crushed
- 1 Roma tomato, diced or 1/2 cup quartered cherry tomatoes
- 1 large avocado, peeled, seeded and diced
- 1 tablespoon white balsamic vinegar
- 1/4 teaspoon sea salt
- 1/4 cup sliced basil
- 1 Persian cucumber, diced (optional)
INSTRUCTIONS
- Preheat the broiler. Place the bread slices on a cookie sheet and brush with a little olive oil. Toast until golden brown. Slice one garlic clove in half and rub over the warm toast.
- In a small-medium bowl, gently combine 1 tablespoon olive oil, the minced garlic, tomato, avocado, white balsamic, salt, basil, and cucumber. Season to taste with more salt and/or vinegar if desired.
- Serve the avocado topping with the toasted bread. Topping will keep refrigerated in an airtight container for up to 24 hours.
For more detail : https://bit.ly/2X0Ne76
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