Makes 20 / The sauce can be made ahead of time, but prepare the avocado mixture and toast the bread right before serving. If you have trouble finding orange and yellow tomatoes, substitute with cherry tomatoes.
Avocado Bruschetta with Roasted Pepper Sauce
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Ingredients
- ROASTED PEPPER SAUCE
- 1 cup bottled roasted red bell peppers
- 1/4 cup bottled sun-dried tomatoes, chopped
- 2 cloves garlic, peeled
- 3 tablespoons lemon juice
- 2 tablespoons balsamic vinegar
- AVOCADO GARNISH
- 1 large ripe Haas avocado, pitted, peeled and cut into 1/2-inch chunks
- 1 small orange tomato, cut into 1/2-inch chunks
- 2 small yellow tomatoes, cut into 1/2-inch chunks
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- Salt to taste
- 20 slices sourdough flute, cut 1/2 inch thick, brushed with olive oil and lightly toasted
Instructions
- Place all sauce ingredients in a blender or food processor, and process until smooth. Cover and refrigerate.
- In medium-size bowl, toss avocado and tomato chunks with lemon juice and olive oil. Season with salt.
- Using a knife, spread about 1 tablespoon of sauce on each slice of toasted bread. Arrange the avocado garnish on top. Serve immediately.
Recipe Notes
Nutrition Facts
Avocado Bruschetta with Roasted Pepper Sauce
Amount Per Serving
Calories 113
* Percent Daily Values are based on a 2000 calorie diet.
Calories 113,Fat 4,Perfat 29,Cholesterol 0,Carbo 17,Protein 3,Fiber N/A,Sodium N/A
