6.23.2008

Avocado Bruschetta

I have been on a bit of an avocado kick lately and I'm not really sure why. Is it the oddness of skin and pit? The beautiful, green color? Or simply the delicious, creamy, velvety texture it provides? I'm guess it's a combination of all of them, but avocados are quite good for us nutritionally as well. In addition to being a great source of monounsaturated fatty acids, avocados are also great providers of fiber, vitamin C, vitamin K, and folate. Avocados are also a complete protein, providing us with all the essential fatty acids. One cup provides about 3 grams of protein. Not to mention they practically melt in your mouth when they are at the peak of ripeness. I thought the creaminess of the avocado would pair well with some crunchy bread and an acidic tomato. What resulted was a bruschetta-style snack that would be a great appetizer, or lunch.



Avocado Bruschetta:

1 whole wheat baguette bread (sliced into 2 inch pieces)
1 ripe avocado (mashed)
1 ripe tomato (diced)
2 TBS freshly chopped basil (optional)
salt and pepper to taste

For each piece of bread, spread on some of the mashed avocado and top with some of the diced tomatoes and fresh basil. A sprinkle of salt and some freshly ground pepper makes it complete. This is so simple and quick, there's no excuse to skip the appetizer at your next meal, or make it a light lunch perfect for hot weather.

Tip: Look for avocados that can be indented with moderate pressure from your fingers, but avoid overly soft ones. This will indicate they are ripe and ready to use. For future use, select firm avocados and allow to ripen for several days before use.


July 4th Menu Planning:

Here are some ideas of what I am planning to serve at my July 4th vegan BBQ. Check back for the recipes as I develop them.

Asian Inspired Tofu and Vegetable Kabobs
Mango Coconut Tempeh Fingers
BBQ Seitan
Potato Salad
Coleslaw
Grilled Pea Pods
Vegan Burgers and Dogs
Strawberry Shortcake

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