Avacado Chimichurri Bruschetta

This was in Vegetarian Times, September 2008. My neighbors request it every time they have a get-together. It's absolutely fabulous, and the first chimichurri recipe I found that really tasted like the real thing. You could use this without the avocados on meats as well. "Cubes of avocado are folded into chimichurri—an Argentinean sauce made of chopped parsley, cilantro, garlic, vinegar, and oil—to create a Latin variation on bruschetta, a classic Italian starter."

Avacado Chimichurri Bruschetta

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 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

  • 6½-inch-thick slices whole-grain or ciabatta bread, toasted

Directions

Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in small bowl. Whisk in oil, then stir in cilantro and parsley. Fold in avocado cubes. Spoon avocado mixture onto toast slices, and serve


Nutrition

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