Best Avocado Bruschetta With Green Sauce Recipes

AVOCADO BRUSCHETTA

Avocado Bruschetta image

My mother shared this fabulous recipe with me, and I have shared it with many friends. They are always requesting this tasty appetizer. The flavor explosion is something else. —Stephanie Perenyi, Littleton, Colorado

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 2 dozen.

Number Of Ingredients 13

Ingredients

1/2 cup olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
3 garlic cloves, minced
1-1/2 teaspoons salt
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
6 medium ripe avocados, peeled and cubed
24 slices French bread baguette (1/2 inch thick)

Steps:

Preheat broiler. Whisk together the first 8 ingredients; stir in herbs. Fold in avocados. Place bread on an ungreased baking sheet. Broil 3-4 in. from heat until golden brown, 1-2 minutes per side. Top with avocado mixture.

Nutrition Facts : Calories 118 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 199mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein.

GREEN SAUCE WITH AVOCADO

Green Sauce With Avocado image

Provided by Mark Bittman

Categories easy, quick, condiments, dips and spreads

Time 15m

Yield About 2 1/2 cups

Number Of Ingredients 7

Ingredients

2 garlic cloves, coarsely chopped
1 1/2 teaspoons salt, or to taste
1 small white onion, coarsely chopped
2 fresh serrano or jalapeño chilies, or to taste, stemmed, seeded and coarsely chopped
6 to 8 tomatillos (about 1/2 pound), husks removed, and quartered
1 ripe avocado
8 to 10 cilantro sprigs.

Steps:

In a food processor or with mortar and pestle, process or pound the garlic and salt to a paste. Add onion, chilies and tomatillos; pulse in processor, or pound to make a slightly chunky paste.
Scoop out the avocado flesh. For a smooth, machine-finished purée, add it and the cilantro to the processor, and process very fine. To do it by hand, finely chop the avocado, and mash it into the onion-tomatillo mixture; stir in cilantro leaves. (For a medium texture, pour the machine-processed onion-tomatillo mixture into a bowl, and mix in the chopped avocado and cilantro.)
Serve immediately as a dip or a sauce with chips or vegetables.

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 257 milligrams, Sugar 3 grams

AVOCADO BRUSCHETTA

Avocado Bruschetta image

Another what's in the cupboard for an appetizer recipe. You may serve this hot or warm. When you mash the avocado do not puree it, it should still have some texture.

Provided by Bergy

Categories Vegetable

Time 27m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 avocado, fork mashed
2 garlic cloves
1 tablespoon sweet onion
1/2 teaspoon chili flakes (or less)
1 tablespoon fresh lime juice
2 roma tomatoes, chopped
4 tablespoons grated parmesan cheese
8 slices baguette (1/2 inch slices)
2 tablespoons olive oil

Steps:

In a mini chopper, chop the onion, garlic, chili flakes and lime juice until very fine.
Mixed the garlic etc with the fork mashed avocado.
Meanwhile lightly paint the baguette slices with olive oil on both sides and broil one side then the other until light golden.
Spread the avocado mixture on the toasted baguette slices.
Top with the chopped tomatoes and sprinkle with the parmesan cheese.
Preheat oven to 350F heat for 10 minutes finish under the broiler for 2 more minutes or until the parmesan is golden.

Nutrition Facts : Calories 1046.3, Fat 39, SaturatedFat 7.4, Cholesterol 8.8, Sodium 1729.7, Carbohydrate 146.8, Fiber 15.5, Sugar 3.4, Protein 29.3

AVOCADO BRUSCHETTA WITH GREEN SAUCE RECIPE

Avocado Bruschetta with Green Sauce Recipe image

Provided by brenie_shydee

Number Of Ingredients 9

Ingredients

1 clove garlic, peeled
3/4 c packed parsley leaves
3/4 c packed basil leaves
5 tbls plus 2 tsp olive oil
1 1/2 tsp red wine vinegar
Salt and fresh ground pepper
2 ripe avocados, pitted and peeled
1 tbls fresh squeezed lemon juice
8 slices peasant bread, cut 1/2" thick and toasted.

Steps:

Place garlic in processor and pulse. Add parsley, basil, 5 tbls olive oil, vinegar, salt and pepper (to taste), puree. Set sauce aside. Cut the avocados into 1/2" thick chunks. Toss with lemon juice and remaining 2 tsp olive oil. Spread a scant tbls of green sauce on each slice of bread. Arrange avocado chunks on bread and sprinkle with black pepper.