Monday, March 11, 2013

Avocado Chimichurri Bruschetta

Gather up:

            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 cup olive oil
         ¼ cup chopped cilantro
         ¼ cup chopped fresh parsley
         2 avocados, peeled, pitted, and cubed
         6 ½-inch-thick slices whole-grain or ciabatta bread, toasted

In a small bowl, throw in the lemon juice, vinegar, garlic, salt, red pepper, oregano and black pepper. Whisk in the oil. Then add cilantro and parsley and stir. Gently fold in the avocado cubes.
Serve next to toasted bread.

I could have made this with my eyes closed. So easy. Yet it looks impressive and is an awesome starter dish.

Recipe Credit: Vegetarian Times 

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