Wednesday, March 12, 2014

Avocado Chimichurri Bruschetta

I'm thinking it is time for the avocado to step up as the official food of St. Patrick's day.  Move over corned beef and cabbage or green eggs and ham or whatever green thing you like to eat on March 17.  Never mind that bruschetta is Italian, the chimichurri is Argentinean, the bread is French, the avocado is Mexican and the smoked paprika is Spanish - the Irish won't mind.  Once you taste this you will see what I mean.

Avocado Chimichurri Bruschetta
adapted from Vegetarian Times

2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 clove garlic, minced
3/4 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon ground black pepper
1/4 cup olive oil
1/4 cup chopped cilantro
1/4 cup chopped fresh parsley (NOT DRIED)
2 avocados, ripe but not too ripe
10 (or more) 1/2-inch-thick slices of french bread, toasted

Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, smoked paprika and black pepper in a small mixing bowl.  Whisk in olive oil, then chopped cilantro and parsley.  Peel avocado, removed pit and cut flesh into small cubes.  Gently fold the avocado into the chimichurri sauce. Spoon over toasted bread slices and serve.

Notes on the recipe:

Everything can be prepared in advance except the avocado.  Once the avocado is stirred into the chimichurri it needs to be used within 2 hours.  The chimichurri alone keeps well in the fridge for a few days.

Instead of bread you can use crackers.  Costco sells big bags of crostini and they work exceptionally well.  Once the avocado is spooned on top they hold up really well for at least 30 minutes.

1 comment:

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