Touchdown Tex-Mex Bruschetta
Description:
2011 Kick Off with Hass Avocados Recipe
Contest – Finalist
Recipe Courtesy of Allison B. from Mississippi, who says "Golden brown toast pieces topped with a spicy avocado bruschetta topping!"
This recipe was submitted by a Hass Avocado fan and has not been tested by the Hass Avocado Board.
Recipe Courtesy of Allison B. from Mississippi, who says "Golden brown toast pieces topped with a spicy avocado bruschetta topping!"
This recipe was submitted by a Hass Avocado fan and has not been tested by the Hass Avocado Board.
Ingredients:
- 2 ripe, Hass Avocados, diced
- 2 ripe plum tomatoes, diced
- 1/3 cup black beans
- 1/4 cup yellow kernel corn
- 1/4 cup onion, diced
- 1 chipotle pepper packed in adobo sauce (seeds removed), minced
- 1 clove garlic, minced
- 1/3 cup fresh cilantro, minced
- 1 1/2 Tbsp. fresh lime juice
- 1/4 tsp. sea salt
- 1 baguette French bread
- 2 Tbsp. olive oil
- 1 garlic clove, peeled and halved
Instructions:
- Preheat oven to 400 degrees F.
- Mix avocado, tomatoes, black beans, corn, onion, chipotle pepper, garlic, cilantro, lime juice and salt in a small mixing bowl. Set aside.
- Slice the baguette on a diagonal into 1/2 inch thick slices. Brush each side of the slices with olive oil.
- Place bread slices on a baking sheet and toast for 5-6 minutes or until the bread just begins to turn golden brown.
- Remove toast from oven and rub toast with the halved garlic clove.
- Top toast with avocado mixture and serve.
*Large avocados are recommended for this recipe. A large avocado
averages about 8 ounces. If using smaller or larger size avocados adjust the quantity
accordingly.
