Ingredients for Avocado Chimichurri Bruschetta
- 2 tablespoons lemon juice
- Red Wine Vinegar
- Garlic Cloves
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- Dried Oregano
- Ground Black Pepper
- Olive Oil
- 1/2 cup chopped cilantro
- Fresh Parsley
- Avocados
- Bread
How to Make Avocado Chimichurri Bruschetta
- In a small bowl, combine 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 clove minced garlic, 1/2 teaspoon salt, 1/4 teaspoon red pepper flakes, 1 teaspoon dried oregano, and 1/4 teaspoon black pepper.
- Whisk in 1/4 cup olive oil until emulsified. Stir in 1/2 cup chopped cilantro and 1/4 cup chopped parsley.
- Gently fold in 1 ripe avocado, diced into 1/2-inch cubes.
- Toast your favorite bread slices until golden brown.
- Spoon the avocado chimichurri mixture generously onto the toasted bread.
- Serve immediately and enjoy!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
6g
Fat
14g
Carbs
6g
