Sunday, January 15, 2012

Guacamole Brushetta

As a California girl at heart, I will find any excuse to enjoy homemade guacamole. This time I’ve put a spin on my traditional guac by serving it up as the centerpiece in this simply delicious bruschetta recipe. And how can you go wrong with this arsenal of flavor-packed ingredients? The crunchy French bread serves as the perfect host to the avocado mixture, which is overflowing with fresh lime juice, tomatoes and chopped cilantro.

Guacamole Bruschetta
Yield: 12-15 servingsPrep Time: 15 minCook Time: 6 min
½ loaf French bread
1 clove garlic
2 Tablespoons olive oil
2 tomatoes, medium chopped
2 avocados, medium chopped
1/3 cup finely chopped onion
¼ cup chopped cilantro
2 Tablespoons freshly squeezed lime juice
½ teaspoon salt
¼ teaspoon pepper

Preheat the oven to 400ºF.

Slice the French bread on the diagonal into ½" rounds and place on a baking sheet.

Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.

Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).

Brush the tops of the garlic-rubbed toasts with olive oil and set aside.

In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.

Spoon a portion of the mixture onto each of the garlic toasts and serve.

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