In just a few days, I’ll be headed to Chicago for my 10th (yes, 10th!) HOW Design Live conference. It seems like only yesterday I was hopping on a plane to Boston for the 2014 event. Where does the time go?
While I’m away, I’ll be dreaming of this avocado bruschetta, featuring homemade sourdough spiked with a Spanish spice blend. (Did I mention I’ve recently partnered with Hatchery to promote some of their amazing artisanal ingredients? Unwrapping each tasting box is always a treat!)
The bread is delicious as is but even better topped with creamy avocado, honey-roasted tomatoes (watch out – these are addictive!), fresh mozzarella and a drizzle of cilantro garlic sauce.
Serve avocado bruschetta with Marcona almonds, a green salad and chilled white wine for a light meal. Or round it out with a Spanish tortilla. Either way, you can’t go wrong.
Recipe adapted from Cafe Delites.
- 4 slices sourdough bread, cut in half
- 1 avocado, peeled and thinly sliced
- honey-roasted tomatoes (see notes*)
- 6-8 ciliegine (small mozzarella balls), quartered
- sea salt and freshly ground black pepper, to taste
- cilantro garlic sauce (see notes**)
- fresh cilantro
- Preheat broiler.
- Place bread on a baking sheet and broil until golden brown and crispy.
- Remove bread from the oven and top each slice with avocado, honey-roasted tomatoes and ciliegine. Season with salt and pepper to taste.
- Broil for 3-5 minutes or until cheese is melted.
- Drizzle cilantro garlic sauce over bruschetta, top with fresh cilantro and serve.
**To make cilantro garlic sauce, in a food processor, combine 1 garlic clove, 1 cup fresh cilantro, ¼ cup olive oil, 2 tablespoons freshly squeezed lemon juice, ½ teaspoon salt and ¼ teaspoon cayenne pepper; purée.
