Avocado Chimichurri Bruschetta
 
 
Another great one from Vegetarian Times that I brought to a friend's fiesta not long ago---it was a hit! If you need a break from the ever-trusty guacamole, this is a great alternative. The recipe was requested from several of the guests. I have since made this several times and I always double, or even triple the sauce recipe and use 6-8 avocados. It makes a big batch, but it will be gone in no time. I'll also use two baguettes. Either way, this will be favorite that everyone will love.
Author:
Ingredients
  • 2 Tbs lemon juice
  • 2 Tbs red wine vinegar
  • 3 cloves garlic, minced (1 Tbs)
  • ¾ tsp salt
  • ½ tsp red pepper flakes
  • ½ tsp dried oregano
  • ¼ tsp ground black pepper
  • ¼ C olive oil
  • ¼ C chopped fresh cilantro
  • ¼ C chopped fresh parsley
  • 2 avocados, peeled, pitted, and cubed
  • 6½" thick slices whole-grain or ciabatta bread, toasted (I sliced a baguette)
Directions
  1. First, for the bread, I sliced one baguette (I doubled the recipe), brushed the slices with olive oil, then sprinkled them with garlic salt. I put them under the broiler (on high) for about 4 mins.
  2. Combine lemon juice, red wine vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in a small bowl.
  3. Whisk in olive oil, then stir in cilantro and parsley. Fold in avocados. Spoon mixture onto toasted slices and serve. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2010/02/14/avocado-chimichurri-bruschetta/