Avocado Feta And Pancetta Bruschetta Food

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, FETA AND PANCETTA BRUSCHETTA

Steps:

• Prepare all ingredients just before planning to eat.
• In a medium sized bowl combine the feta cheese, avocado, rocket, basil, pine nuts and 2 tablespoons olive oil. Add an extra tablespoon of olive oil to further moisten this mixture if preferred.
• Saute the bacon or pancetta in a little oil until crisp, then chop finely and add to the feta cheese/avocado mixture.
• Set topping mixture aside while preparing the bread.
• Toast the bread over hot coals (preferably), on the bbq or under the oven grill/broiler, until crusty and golden brown on the outside, but warm and soft inside. Keep an eye on it as it can suddenly burn!
• While the toast is still piping hot, rub one side of each slice with the cut side of a garlic clove, then quickly brush each slice with a tablespoon of olive oil.
• Spoon the topping mixture on to the toasted bread, and season with freshly cracked black pepper - depending on the saltiness of the feta and bacon you use, you probably won't need to season with salt.
• Serve immediately.

AVOCADO BRUSCHETTA WITH FETA

Steps:

• Preheat oven to 375°F.
• Brush olive oil onto both sides of baguette rounds, salt and pepper to taste and place on foil-lined baking sheet. Toast in oven approximately 8-10 minutes, or until desired crispiness.
• While the bread is toasting, in a medium-size bowl, combine avocado, tomatoes, basil, feta and salt and pepper to taste. Stir to combine.
• Once crostinis are toasted, removed from oven. Evenly distribute the avo-tomato mixture on top of each crositni round and serve.

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.

TOMATO-BASIL BRUSCHETTA WITH FETA

Steps:

• Heat broiler.
• Broil bread slices 2 to 3 min. on each side or until lightly toasted on both sides. Brush evenly with 1 Tbsp. oil.
• Combine remaining ingredients with remaining oil.
• Spoon onto toast slices just before serving.

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.

ONE-PAN BRUSCHETTA SPAGHETTI

Steps:

• Heat oil in a very large, deep cast-iron skillet (or a Dutch oven) over medium-low. Add onion and cook until softening, stirring occasionally, about 5 minutes. Add the garlic and cook until fragrant, 3 to 5 minutes more. Add red-pepper flakes and vinegar, and stir until the vinegar evaporates.
• Add pasta, followed by the tomatoes, and pour 2 3/4 cup water over the top. Sprinkle with salt and pepper. Cover with a lid and bring to a boil. Simmer over medium-low heat until the pasta is just tender, about 10 minutes, stirring as needed so the pasta doesn't stick. Uncover, and continue cooking until the liquid has evaporated to a loose sauce, just enough to coat your noodles with flavor, 5 to 8 minutes more. (If there's still too much liquid at the bottom of your pan for your tastes, simmer a little longer.)
• Taste and add more salt and pepper as needed. Toss with cheese and basil to melt the cheese. Serve warm.