Guacamole Bruschetta Bar
Recipe by
The View From the Great Island
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Guacamole Bruschetta Bar ~ admit it, you've always wanted to eat avocado toast for dinner, and this meal is healthy and lots of fun!
Servings
makes 12 large bruschetta
Ingredients
- 2 packages of WHOLLY GUACAMOLE guaca
- 1 large baguette, or ciabatta bread
- several cloves of garlic, peeled and cut in half lengthwise
- toppings, approximately 1/2 cup each
- small salami slices or other cold cuts
- grilled shrimp
- roasted corn kernels
- cherry tomatoes (halved)
- sliced mushrooms, sauteed in olive oil
- diced mango, tossed with a little chili powder and lime juice (substitute pineapple)
- berries
- sliced olives
- diced red onions
- pickled onions
- thinly sliced radish
- thinly sliced cucumber
- mini mozzarella balls
- crumbled cotija cheese (or feta)
- thinly sliced jalapenos
- basil leaves
- cilantro leaves
- lime wedges
Method
- Slice your bread into 1/2 inch slices. Brush lightly with oil on both sides, and grill until crisp. You can do this on a charcoal grill, or in a stove top grill pan. Rub each slice with the cut side of the garlic. Set aside.
- Put each of your toppings in a small bowl or plate. When you're ready to serve, arrange the bread in a basket, transfer your guacamole to a pretty bowl, and arrange all your toppings around it. I like to put out my pepper grinder and some red pepper flakes.
View the recipe instructions at The View From the Great Island