I am really looking forward to this week and weekend! Not only are all the season premiers airing (LOVE IT!!) but my parents are coming to visit and the Microbrew Festival at the North Market is on Saturday. If you are in the Columbus area and you like trying out different tasty brews, stop by the North Market. This is our 3rd year going and it’s always a good time. I’m ready for this weekend to start, is it Friday yet?!?
Anyway, let’s chat about more important things……I really liked this bruschetta!! Although the classic is always appetizing, it’s fun to switch things up. No joke guys, this came together in about 15 minutes. I decided to toast my bread on a panini pan which took the longest. It’s refreshing, flavorful and the avocado chimes in with it’s buttery smooth texture. You can really taste the fresh herbs in each bite – maybe a little cilantro, maybe a little parsley, or a combo of both. Looking for a new crowd pleaser at your next party, try this one out. Thanks for stopping by Baking with Basil!!
Avocado Chimichurri Bruschetta
Recipe from vegetariantimes.com
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 3 cloves garlic, minced (1 tbsp)
- 3/4 tsp salt
- 1/2 tsp red pepper flakes
- 1/2 tsp dried oregano
- 1/4 tsp ground black pepper
- 1/4 cup olive oil
- 1/4 cup chopped cilantro
- 1/4 cup chopped fresh parsley
- 2 avocados, peeled, pitted, and cubed
- 6 1/2-inch-thick slices whole grain or ciabatta bread, toasted
1. Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in a bowl. Whisk in oil, then stir in cilantro and parsley. Fold in avocado cubes. Spoon avocado mixture onto toast slices and serve.