With spring just in a few days, I wanted to share a fresh new spin on traditional bruschetta that would serve great as an appetizer, snack, or addition to any meal.
Containing avocado (heart healthy fat), tomatoes (vitamin C, potassium, lycopene-antioxidant, and fiber), fresh parsley (vitamin K-aids in blood clotting, vitamin A-good for eye site, folate-prevent neural tube defects in pregnancy, and iron-carries oxygen from lungs to rest of body), and lemon juice (keeps avocado bright green, vitamin C source), this bruschetta is a great nutritious option to bring to the table.
Avocado Caprese Bruschetta
- 1 fresh avocado, cored and diced
- 3 roma tomatoes, diced
- 3 tablespoons fresh parsley
- 1/4 cup lemon juice
- 1 tablespoon lemon zest (optional)
- 1/4 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon Italian seasoning
- 1 baguette
- 2 teaspoon olive oil (to drizzle)
- Wash, peel, core and dice avocado.
- Wash and dice roma tomatoes.
- Chop fresh parsley.
- Add avocado, tomatoes, and parsley in a mixing bowl.
- Add lemon juice, zest, salt, dried basil, and Italian seasoning. Mix well.
- Place in refrigerator for ~30 minutes to let flavors marinade.
- Slice baguette into 1 inch bites. Drizzle with olive oil.
- Toast baguettes until golden brown.
- Put about 2 tablespoons of avocado caprese mixture on top of bread slices.
- Top with fresh parsley.