BRUSCHETTA WITH AVOCADO AND BASIL
In medium bowl, lightly combine Mayan Pearl Avocado, tomatoes, onion, Pacifica Culinaria Roasted Garlic Avocado Oil, parsley, basil, garlic, pepper and salt. Top each slice of toasted bread with about 1 heaping tbsp. of the tomato-avocado mixture. Garnish each with small leaf of basil, if desired. Note: To prepare ahead of time or to keep mixture in the refrigerator for use as a quick snack, combine all ingredients except avocado. To serve, thinly slice 1 peeled medium avocado and arrange 1 or 2 slices of avocado on each piece of toasted bread. Top each serving with about 1 heaping tbsp. of the tomato-avocado mixture.
All contents and photography © 2007-2008 Pacifica Culinaria, Inc.
What you need:
- 1 Mayan Pearl Avocado, Seeded, Peeled and Diced
- 1/2 Pound Roma Tomatoes, Sliced Lengthwise and Diced
- 1/4 Cup Diced Red Onion
- 2 Tbsp Pacifica Culinaria Roasted Garlic Avocado Oil
- 2 Tbsp Chopped Parsley
- 2 Tbsp Chopped Fresh Basil Leaves
- 1 to 2 Medium Cloves Garlic, Minced
- Freshly Ground Pepper and Salt, to Taste
- 1 Sourdough Baguette (About 10 Oz.), Diagonally Cut into 1/2-inch Slices and Lightly Toasted