Wednesday, July 12, 2017
I have really enjoyed the bruschetta at a local restaurant called Tizzone's. Recently I decided to make my own. In addition to the usual ingredients, tomatoes, onions, ( I use the sweet Vidalia onions) green onions, garlic, olive oil and balsamic vinegar, I bought an avocado.
I found a nice baguette in the bakery section. What I did not find in the produce section was basil. I need to plant some, because our Kroger store is frequently out. I bought some cilantro instead. So my treat will be a combination of pico de gallo and bruschetta!
I chopped all the produce and mixed everything together with some salt and pepper. I left it to meld the flavors and cut the baguette into diagonal slices. These I toasted in the toaster oven and placed on a plate.
There is a trend now to make avocado toast. I thought that would make a great addition to the meal. I placed a wedge of avocado on each piece of toast and smashed it down with a fork.
Then I added the tomato mixture.
I cut up an orange and we had dinner ready for our al fresco dining on the screened porch in the back of our house.
This meal was a hit for both of us. What I did not anticipate was that the avocado really enhanced the bruschetta.
It kept the vinegar and olive oil from making the toast soggy. It also kept the tomatoes and onions from biting back on our rapidly aging stomachs!
It was a perfect summer meal.