Avocado Chimichurri Bruschetta

I picked up a copy of the Readers’ Top-Rated Recipes of Vegetarian Times a couple of weeks ago at Whole Foods.  It was an impromptu, last-minute-waiting-in-the-aisle splurge.  I thumbed through it pretty quickly, making sure that there was at least three different recipes that I would be willing to try, and these little guys just happened to be on the cover.  Needless to say, this recipe was the one that piqued my interest the most, so I knew I had to try it.

Fast forward a few days later to a beautiful late summer evening on my balcony, overlooking the water, with a glass of chilled white wine, and I picked up the magazine to fully delve into it (heaven?  Is heaven just a little bit like this?  Well, to me, it is.).  I dog-eared pretty much every page in the thing.  If you can still get your hands on a copy of the issue, please try.  There are a ton of awesome vegetarian recipes in this issue-but don’t worry, I’ve got plans to try many of them and post them here in the meantime.

Since avocados are super plentiful right now for me, I knew I wanted to try this recipe.  An easy, heart-healthy appetizer that seemed to be an interesting diversion from the usual tomato/beans/cheese/sour cream pairings with avocado to a Latin-inspired tangy twist.  I was extremely (and pleasantly) surprised.  The lemon and red wine vinegar pack a punch with the creaminess of the avocado, and when paired with a sweet, multigrain baguette, the flavors really compliment one another.  The other good news?  This is a super simple crowd-friendly appetizer that takes about 10 minutes to throw together. While I was toasting my baguette slices in the oven (I lightly brushed them with extra-virgin olive oil and sprinkled them with flaky sea salt and toasted them at 250 degrees for about 10-12 minutes or so….), I had the whole bruschetta ready to go.  I omitted parsley (the original recipe calls for a 1/4 cup), but I’m not a fan, so feel free to add it in with the cilantro if you are.

Avocado Chimichurri Bruschetta

Servings: serves 4-6 people as an appetizer

 

Ingredients

2 tablespoons fresh lemon juice

2 tablespoons red wine vinegar

3 garlic gloves, minced

1 teaspoon sea salt

1/2 teaspoon red pepper flakes

1/2 teaspoon dried oregano

Black pepper, to taste

1/4 cup extra-virgin olive oil

1/4 cup cilantro, chopped coarsely

2 avocados, pitted, peeled, and cubed

6 (or however many you want) 1/2-inch thick slices whole grain baguette, toasted

Instructions

1. In a medium bowl, whisk together the lemon juice, red wine vinegar, garlic, salt, red pepper flakes, oregano, and black pepper, mixing well.

2. Very slowly, add the olive oil, whisking constantly, until well-emulsified.

3. Stir in the cilantro.

4.Very carefully, fold in the avocado cubes, tossing to thoroughly coat with the olive oil mixture.

5. Spoon onto the toasted baguette slices and sprinkle with additional sea salt, if desired.  Serve immediately.

Source:  Slightly adapted from Vegetarian Times: Readers’ Top-Rated Recipes (special edition issue).

September 9, 2012 - 11:13 am

Annie @ Annie's Cooking Lab - Those look amazing! Vegetarian Times is one of my favorite cooking magazines, I’ll have to keep my eyes out for the top recipes edition!

September 9, 2012 - 11:17 am

Blog is the New Black - LOVE anything with avocado. This looks exceptional!

September 9, 2012 - 11:49 am

Katrina @ Warm Vanilla Sugar - This sounds fabulous! Yum!

September 9, 2012 - 12:59 pm

Katrina (gluten free gidget) - You may be a genius… I’m just sayin’…

September 9, 2012 - 4:04 pm

Jillian {Her Split Ends} - um….YUM. This looks and sounds amaz-balls! Its going to be happening in this house very very soon!!

Cheers
~ Jillian
http://www.hersplitends.com

September 9, 2012 - 6:17 pm

Nesrine - oooh delish!!!

September 9, 2012 - 9:22 pm

Chung-Ah | Damn Delicious - You had me at avocado! I can’t wait to make this for my next dinner party!

September 9, 2012 - 10:42 pm

Courtney - Oh yum! :) These look wonderful. Vegetarian Times is my fav magazine. I’ll have to go pick up the new edition. Thanks for sharing! :)

September 10, 2012 - 11:50 am

Peggy - I was just daydreaming about chimichurri not too long ago – you must have read my mind because these sound fabulous!

September 10, 2012 - 1:53 pm

Gallery Basket One – Bon Appetite – Scarlett Skillet - [...] Avocado Chimichurri Bruschetta at The Curvy Carrot [...]

September 12, 2012 - 2:21 am

Ann P. - The way you seasoned the avocado sounds amazing!! I have to try this when my sister comes over for sure. A plate of these, some chick flicks, and wine is all we need!

September 19, 2012 - 2:09 am

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September 19, 2012 - 2:20 am

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December 21, 2012 - 3:44 pm

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December 26, 2012 - 6:01 am

Vegan Finger Food Recipes | Eat Drink Better - [...] Avocado Bruschetta – Bruschetta traditionally gets its richness from cheese, and avocado is an excellent substitute. [...]

January 20, 2013 - 5:01 pm

Carrie - Tried this….soooo good! Will be making this again and again and again…..

May 8, 2013 - 11:32 pm

5 easy summer appetizers | Mochatini - [...] 4. Avocado-chimichurri bruschetta [...]

July 2, 2013 - 4:05 am

Stephanie - Someone made these for a baby shower I attended and I was hooked! They are so good and very easy to make. I now serve them whenever we entertain guests or have to bring an appetizer to someone’s house.

Up next…your Pad Thai. Thanks!!

July 2, 2013 - 11:15 am

srlacy - I’m so glad to hear that! The Pad Thai is great, too!

February 7, 2014 - 5:08 pm

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