RecipeMuncher

This is an Italian appetizer and it is so easy to make with some simple ingredients. The melted cheese on top of the tomatoes and basil sitting on a toasted baguette is pleasing to look and tastes great too. I made these as a part of an italian menu paired with a spring salad, spaghetti with vegetables, white wine and cherry clafouti to make a great dinner Recipes to come..

For the bruschetta

How can I put words into use which will inform and make you feel exactly what I felt when I was digging into that first bite? I can’t! So, for today I let the pictures do the talking..:)

Avocado Chimichurri Bruschetta (from Vegetarian Times magazine)

Avocado cubes are folded into chimichurri - an Argentinean sauce made of parsley, cilantro, garlic, vinegar and oil - for a Latin variation on

Chop a half of onion and fry it a little on 2 Tbsp olive oil and 3 stalks of mint. Add 200 g fresh peas, pour clear stock (chicken or beef, doesn’t really matter) enough that it doesn’t burn, season with salt and black pepper and saute for about 15 minutes. In the meantime, using 4 cm diameter round cookie cutter, cut out 16 circles from a sliced bread and grill them in the oven (not too much).

This is such a simple and classic dish. I love bruschetta because it’s so versatile and delicious. You can make it with a number of different toppings but my favorite is tomato, basil and balsamic on top of a crisp baguette. I like to rub the hot bread with a raw clove of garlic which flavors the bread without making the garlic flavor too potent. I use really good balsamic vinegar for this

This is such a simple and classic dish. I love bruschetta because it’s so versatile and delicious. You can make it with a number of different toppings but my favorite is tomato, basil and balsamic on top of a crisp baguette. I like to rub the hot bread with a raw clove of garlic which flavors the bread without making the garlic flavor too potent. I use really good balsamic vinegar for this