It's summertime and there's fresh basil everywhere! You've got to try Avocado Bruschetta with Balsamic Reduction for a twist on classic bruschetta.
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3 T Olive Oil (divided)
1 baguette (sliced)
2 c tomatoes (grape or cherry)
1 avocado (cut into small chunks)
1/4 c Basil, fresh
1/2 c balsamic vinegar
2 T brown sugar
1 salt and pepper (to taste)
Heat oven to 350 degrees. Slice baguette, brush with 2 tablespoons
olive oil, and bake for 10 -12 minutes until golden brown. For the
reduction, combine balsamic vinegar and brown sugar in a small saucepan.
Heat to a low boil and simmer for 6-8 minutes until reduced by half.
Take off the heat and let cool. Slice tomatoes into quarters, chiffonade basil,
and cut the avocado into small chunks.
Combine in a bowl with the remaining 1 tablespoon olive oil and add
salt & pepper to taste.
Top each baguette slice with tomato mixture and drizzle with balsamic
reduction. Serve immediately.