This is a recipe that was ripped out of a magazine and saved for a future use. Unfortunately because of this, I'm not sure which magazine/publication this came from. I can tell you though that this is a recipe from Patti Murphy, of Longwood, Floriday. So thanks for the recipe Patti! : )
This is a California version of bruschetta. I figured it would be perfect to take to book club and I loved that it has fresh, summer ingredients. This is SO good!! It's more like a quacamole/salsa on toast, but it is good! I think it would be really good just eaten with chips too!
½ baguette, cut into ½" slices on the diagonal
3 T. olive oil
1 lg. garlic clove, peeled, plus 1 clove, peeled and finely chopped
2 med. ripe tomatoes, seeds removed, chopped
1 avocado, pitted, peeled and chopped
½ onion, finely chopped
¼ c. grated Parmesan cheese
2 T. chopped cilantro
2 T. lime juice
¼ t. salt
¼. t. black pepper
Heat oven to 350F.
Lightly brush both sides of bread with 2 T. of olive oil. Toast on baking sheet for about 4 minutes per side. Remove from oven and rub one side with the whole clove of garlic. Let cool.
In med bowl, mix together chopped garlic, tomato, avocado, onion, cheese, cilantro, lime juice and salt and pepper and remaining 1 T. olive oil. Cover and refrigerate 30 minutes.
Top each bread slice with a scant ¼ c. tomato mixture and serve.
No comments:
Post a Comment