Tuesday, June 1, 2010

Avocado Chimichurri Bruschetta


This stuff is divine. Just ask le boyfriend.

2 Tbs. lemon juice
2 Tbs. red wine vinegar
3/4 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. ground black pepper
1/4 cup olive oil
1/4 cup chopped cilantro, minced
1//4 cup chopped fresh parsley, minced
2 avocados, peeled, pitted, and cubed
6 slices of toasted baguette, rubbed with garlic cloves

Combine the lemon juice, vinegar, salt, oregano, and black pepper in small bowl.
Whisk in the oil until thoroughly combined, then stir in the herbs.
Gently toss the avocado cubes into the sauce.
Spoon the avocado and sauce mixture onto toast slices.

Read more: http://ellesnewenglandkitchen.squarespace.com/blog/2010/1/14/avocado-chimichurri-bruschetta.html#ixzz0pa5Hj4EA

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