The first job I ever had was working as a hostess at The Cottage in my hometown of La Jolla, California. It's one of the best breakfast spots in the nation, and that ranking…
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As a California girl at heart, I will find any excuse to enjoy homemade guacamole. This time I’ve put a spin on my traditional guac by serving it up as the centerpiece in this simply delicious bruschetta recipe. And how can you go wrong with this arsenal of flavor-packed ingredients? The crunchy French bread serves as the perfect host to the avocado mixture, which is overflowing with fresh lime juice, tomatoes and chopped cilantro.
- YIELD: 12-15 servings
- 1/2loaf French bread
- 1clove garlic
- 2 Tablespoonsolive oil
- 2tomatoes, medium chopped
- 2avocados, medium chopped
- 1/3 cupfinely chopped onion
- 1/4 cupchopped cilantro
- 2 Tablespoonsfreshly squeezed lime juice
- 1/2 teaspoonsalt
- 1/4 teaspoonpepper
Preheat the oven to 400ºF.
Slice the French bread on the diagonal into ½" rounds and place on a baking sheet.
Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.
Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).
Brush the tops of the garlic-rubbed toasts with olive oil and set aside.
In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.
Spoon a portion of the mixture onto each of the garlic toasts and serve.
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