Here is a little spin on one of my all time favorites! One thing I’ll never take for granted is balsamic reduction. I could drink it by the bottle and I’m sure it’ll go down so smoothly. And it’s absolute perfection on this avocado tomato bruschetta! With crusty bread slices and a simple, fresh cherry tomato and avocado mixture in a little bit of olive oil, salt and pepper, you’ll want to make a meal out of this appetizer! AVOCADO BRUSCHETTA WITH BALSAMIC REDUCTION Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Yield 4 servings With ripe avocado and juicy grape tomatoes, this is the perfect midday treat or party snack! INGREDIENTS 1 baguette, thinly sliced 1/4 cup olive oil, divided 1/2 cup balsamic vinegar 2 tablespoons brown sugar, packed 2 cups cherry tomatoes, halved 1 avocado, halved, seeded, peeled and diced Kosher salt and freshly ground black pepper, to taste 1/4 cup basil leaves, chiffonade INSTRUCTIONS Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place baguette slices onto prepared baking sheet. Drizzle with 2 tablespoons olive oil. Place into oven and bake for 8-10 minutes, or until golden brown. To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool. In a large bowl, combine tomatoes, avocado, remaining 2 tablespoons olive oil, salt and pepper, to taste. Top each baguette slice with tomato mixture, garnished with basil. Serve immediately, drizzled with balsamic reduction. Enjoy
Posted on: Thu, 23 Oct 2014 21:08:07 +0000
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