Monday, May 3, 2010

Avocado Insalata Bruschetta Recipe

                                      Avocado dressed up Italian Style!

                                Chopped plum or vine ripe tomatoes,
                                 olives, mozzarella, pesto 



            A perfect blend of seasoning for your bread topping!


                                                            Slice down the middle



Stab the pit in the center with a sharp knife, twist it, and it will pop right out.



Scoop out for guacamole dip then mash. Score in several directions to cube. Or if you just want to serve slices, thinly slice the avocado lengthwise.



Avocado Insalata Bruschetta
2 small ripe avocado mashed
juice of 1 large lemon
2 ripe vine tomatoes or plum chopped fine
1/2 cup shredded mozzarella cheese
2 tablespoons calamata pitted chopped olives
2 tablespoons pesto sauce
2 tablespoons extra virgin olive oil
sea salt and freshly milled black pepper
Italian Bread slices
fresh basil leaves
Mash avocado, add pesto sauce, oil, salt pepper, some chopped basil on top for garnish if you like. Make Garlic Toast with Italian bread spread with avocado topping, and serve, garnish with fresh basil.

GUACAMOLE DIP
2 ripe avocados

1 teaspoon seasalt
1 1/2 teaspoons fresh lemon juice
1 teaspoon fresh lime juice
1 teaspoon Worcestershire sauce
3 cloves finely minced garlic
1/3 teaspoon cayenne red pepper
2 dashes hot pepper sauce (optional)
Wash, peel, pit and mash avocados. Add finely mince the garlic.
Add remaining ingredients. This can be made in a food processor or using a blender.
Serve with crackers and tortilla chips.
Makes about 1 1/2 cups.
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