By T2T Food Blogger Kathryn
There is no better way to use beautiful FRESH basil than bruschetta. This bruschetta recipe is exactly the type of thing I like to make at this time of year. It’s a wonderful appetizer, but lately, I’ve been happy eating slice after slice for a quick and easy lunch. I hope you love it too!
5 ripe tomatoes, seeds removed and diced.
Red onion(half), diced
1 cup fresh basil, shredded
4 cloves garlic, minced
3 Tbs olive oil
1 lemon, juiced
Fresh basil to garnish.
2 Ripe avocado, smashed
Red onion(quarter), diced
2 Tbs white viniger
Salt & Pepper to tast.
In a large bowl, toss together tomatoes, basil,onion, garlic combine.
Add olive oil and lemon juice, mix let marinate in the fridge for at 30 minutes.
In a bowl add smashed avacdo, onion and vinegar, combine well. Salt and pepper to taste. Place avocado sees in the middle of the mix, cover with glad wrap till ready to use.
Meanwhile, butter one side of the bread, toast in frypan or toaster press.
Let bread cool for 5 minutes, then rub tops of bread with halved garlic cloves.
Spoon smashed avacdo spread on the toast, then tomatoes mix.
Top with feta cheese, fresh basil leaves and drizzle with balsamic glaze.