In the United States, most people associate the word bruschetta with a mixture of tomatoes, basil, olive oil and fresh mozzarella. Technically, bruschetta is thickly sliced bread, grilled or toasted, rubbed with garlic and moistened with fresh, extra virgin olive oil. Italians eat it as an appetizer or snack-some eat it as is, while some choose to top it with a variety of ingredients. The recipe below can be used as the traditional appetizer or snack, but when paired with a salad or soup and a glass of wine they can provide you with a light Mediterranean-style lunch or dinner.
Avocado and Brie Bruschetta
*Serves 12*
Ingredients:
- 1 sour dough baguette
- 1 garlic clove
- 2 avocados
- 1 white onion, diced
- 1 large tomato, diced
- 1 4 ½ ounce brie cheese, sliced
- 1 tablespoon dried basil
- 3 tablespoons extra virgin olive oil
Preparation:
- Preheat oven to 350 degrees.
- Cut baugette into 12 slices, ½ inch thick. Rub with garlic clove, set aside.
- Add onion and tomato to a bowl along with peeled and hulled avocado.
- Mash mixture well with fork.
- Place bread slices on an oiled cookie sheet and put a dollop of the mixture on each slice. Press mixture down so it covers most of the slice, then cover with a slice of brie cheese.
- Brush top of brie lightly with olive oil and sprinkle with basil. Bake for 8 minutes or until cheese is lightly browned.
Recipe courtesy of California Avocado Commission
For more bruschetta recipes, go to the Mediterranean Foods Alliance website.
Kristy 
