It’s that time of the month! 12 bloggers, 12 recipes, 12 ingredients or less. This months theme is appetizers which very easily could be read as “football food” this time of the year. Whether you are watching the big game or not, this list of appetizers is sure to please. Check out all of the links at the bottom of the post for the rest of the recipes.
To the horror of many, we don’t watch football; not college, not pro, not high school (our school is so little we don’t even have a football team). And to make matters worse we also don’t watch basketball, baseball, soccer, hockey, or Nascar. The truth is, we don’t even have a TV. We used to enjoying catching a game here or there of our Alma mater (go BYU Cougars!) but that lack of a TV sure makes that hard. So I feel like a total fake having “tale gating” in my title, but that’s ok. You forgive me for my lack of sport watching don’t you?
I’ll make it up to you with this recipe. It’s awesome all of the time; football season included.
Bruschetta is one of our all time favorite foods and we often make a meal out of it for summer lunches. It’s just perfect this time of year when tomatoes and basil are ripe and ready for the picking. To step it up a notch I added some avocado; such a great creamy addiction to that crunchy buttery toast. I’m in love with this recipe and I know you’ll feel the same way.
Enjoy!
Avocado Bruschetta
Ingredients
- 1 large ripe tomato, diced
- 3 tablespoons chopped fresh basil
- 3 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 large ripe avocado, peel and pit removed and cut into small pieces
- salt and pepper to taste
- 1 small baguette
- softened butter
Instructions
- To make the topping for the bruschetta com combine the tomato, basil, olive oil. balsamic vinegar, and a few good shakes of salt and pepper in a small bowl. Stir to combine and let the mixture rest while you make the toast.
- Preheat the oven to 425 degrees. Place a baking sheet in the oven so that it heats up while the oven is getting hot. Meanwhile, slice the baguette into 1/2 inch thick pieces and butter one side with softened butter. When the pan and oven are hot. Carefully removed the pan from the oven the place the bread, butter side down, onto the hot pan. Return the pan to the oven and cook until the bottom of the breads are lightly toasted, about 5 minutes. Remove from the oven remove the bread from the baking sheet.
- When the bread is toasted, add the avocado to the tomato mixture and gently stir to combine. Taste and add more salt and pepper as desired. Put a spoonful of the tomato mixture on the toasted side of each bread and serve right away.
And here are all of the other recipes for this month.
- Buffalo Chicken Twice Baked Potatoes from A Night Owl Blog
- BLT Dip from BetsyLife
- Artichoke Bacon Pinwheels from Home Cooking Memories
- Chicken Parmesan Bites from A Little Claireification
- Deviled Eggs from The Rebel Chick
- Ten Minute Mozzarella Sticks from Million Moments
- Avocado Bruschetta from Bless This Mess Please
- Slow Cooker Apricot BBQ Chicken Wings from Mom Endeavors
- Bacon Ranch Cream Cheese Roll-Ups from Stephie Cooks
- Tailgating Texas Caviar from See Vanessa Craft
- Margarita Lime Baked Chicken Wings from Around My Family Table
- End Zone Cheese Dip from Plugged In Family
Growing up, we never ate avocado’s, I’m going to have to try this!
Same here! I had them maybe at a restaurant in guac but never at home 🙂 Such a great food to get to know!
I love bruschetta! Haven’t ever added avocado… better try this!