A simple bruschetta with a guacamole taste.
If there’s one appetizer that you can always count on as a pleaser, it’s guacamole. Who doesn’t love scooping up that spicy, creamy mixture?!
If there’s a second-place appetizer, in my opinion, it’s bruschetta. Infinitely variable to your liking, toasted bread is about as easy and simple as appetizers get.
So, it just makes sense to mash these things together. Instead of making a full-fledged guacamole, I like to keep the mashed avocado layer on these simple and top them with a unique tomato salad.
But I’m getting ahead of myself. Let’s talk bread.
To make a good bruschetta you need to start with a good baguette. Slice them about 1/4 to 1/2 inch thick and try to cut them on a diagonal (to make the pieces larger).
Drizzle the bread with olive oil and bake them at 450ºF for 5-8 minutes until they're lightly toasted.
Meanwhile, you can mash together your avocados. Be sure to find ripe ones. If they don’t yield a bit when you push on the skin, then they aren’t ripe yet.
Remove the pits and mash the avocado together with some Old El Paso™ taco seasoning. You can use the mild or spicy version and adjust the amount to your liking.
For the tomato topping, just roughly chop up some ripe cherry tomatoes and toss them with some balsamic vinegar (a key ingredient), lime juice, a pinch of salt and fresh basil.
This little salad has traditional Italian flavors going on, but it pairs really nicely with the avocado.
Pile these things onto your toasted bread and you’re ready to go! You could even just serve the toppings in big bowls and let people make their own.
Bruschetta makes any party bettah!
Nick thinks bruschetta is beautiful! Check out his blog, Macheesmo, and follow him on his Tablespoon Profile.