Avocado Chimichurri Bruschetta Food

AVOCADO CHIMICHURRI BRUSCHETTA RECIPE - (4.5/5)

Steps:

• Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in small bowl. Whisk in oil, then stir in cilantro and parsley. Fold in avocado cubes. Spoon avocado mixture onto toast slices, and serve.

AVOCADO BRUSCHETTA

Steps:

• In a mini chopper, chop the onion, garlic, chili flakes and lime juice until very fine.
• Mixed the garlic etc with the fork mashed avocado.
• Meanwhile lightly paint the baguette slices with olive oil on both sides and broil one side then the other until light golden.
• Spread the avocado mixture on the toasted baguette slices.
• Top with the chopped tomatoes and sprinkle with the parmesan cheese.
• Preheat oven to 350F heat for 10 minutes finish under the broiler for 2 more minutes or until the parmesan is golden.

AVOCADO BRUSCHETTA

Steps:

• Cut avocados in half and spoon out pulp into a medium bowl. Add lemon juice, salt and a pinch chili flakes and mash with a fork to combine.
• Spread avocado on toast and top with chopped tomatoes, onion, parsley and a drizzle of olive oil.

AVOCADO MANGO BRUSCHETTA

Steps:

• Preheat oven to 400F; place bread slices on a baking sheet and brush with 1 tablespoon olive oil.
• Bake for 5 to 10 minutes to lightly toast.
• In a large bowl, lightly stir together remaining oil with all remaining ingredients, being careful to not mash avocado.
• Serve with toasted bread slices.

AVOCADO CHIMICHURRI BRUSCHETTA

Steps:

• Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano and black pepper in small bowl.
• Whisk in oil, then stir in cilantro and parsley.
• Fold in avocado cubes. Spoon avocado mixture onto toast slices and serve.