Friday, August 21, 2009

Summertime Bruschetta: Tomato, Avacado, Basil and Mint

1 Baguette, cut crosswise into 1/4-to 1/3- inch thick rounds. Seedy Salt Bread or Ciabatta would be perfect
Zoye Oil
1 C chopped onion
1/4 C chopped basil
1/4 C chopped mint
2 T fresh lemon juice
1 T chopped jalapeno chiles with seeds
1 lb. tomatoes, stemmed, coarsely chopped, juices drained
2 lg avocados, hlved, pitted, peeled, cut into small cubes

Preheat oven to 425. Arrange bread on large rimmed baking sheet. Brush with oil; sprinkle with salt (i use Kosher salt) and pepper. bake until crisp about 12min. Cool.

DO AHEAD can be made 2 hours in advance. Let stand at room temperature.

Press garlic into medium bowl. Add onion, basil, shopped mint, lemon juice, and chilies. Mix in tomatoes, then avocados; season with salt and pepper. spoon onto toasts; garnish with mint leaves. 

Thanks Joan. 

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