Avocado Bruschetta with Green Sauce Katie & Dorian|
Dorian and I both make this in large batches and, of course, have slightly
different outcomes. My tip: I like to sprinkle salt, oil and lemon juice on the
avocado so that the avocado isn't too oily (and to save getting another bowl
dirty). Dorian's tip: Just add a lot more garlic and top with sesame seeds.
1 garlic clove
3/4 cup packed parsley leaves
3/4 cup packed basil leaves (do not substitute with dried basil)
5 tablespoons + 2 teaspoons extra virgin olive oil
1 & 1/2 teaspoons red wine vinegar
2 Hass avocados, pitted and peeled
1 pound lemons, juiced
8 slices crusty bread, cut into 1/2-inch slices and toasted
Salt and pepper
Place the garlic in a food processor and pulse. Add parsley, basil and 5
tablespoons of the olive oil, vinegar, salt and pepper to taste. Puree and
Cut the avocados into 1/4-inch chunks.
Toss with the lemon juice and remaining olive oil.
Spread a scant tablespoon of the green sauce on each slice of bread and
arrange avocado on top.
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