Monday, July 9, 2012

Don't Dream and Drive (of Avocado-Tomato Bruschetta)

Like anything in life, there are positives and negatives to living alone. On the positive, I can stay in my pajamas until 3pm while watching hours and hours of Paula Deen. (Or was that the negative?) On the other hand, not having anyone around to judge me can lead to the development of some pretty weird habits. (See above description.) Example: eating the same thing at every.single.meal. (Breakfast too? Maybe.)

On one of my many recent visits to Ocean Isle Beach, my darling massage therapist/yoga master friend Lindsay whipped up a delicious post-beach snack of avocados and tomatoes on hearty bread. On my drive home, I mentally developed a recipe for it that involved some spices and olive oil, and it was all I could do to not drool on myself for the next 3.5 hours while driving down country roads. Seriously. I listened to music and thought about dipping crunchy, multi-grain bread into olive oil seasoned with spices. I switched to an audiobook and imagined the creamy texture of the avocados blending with the crisp, cool taste of the tomatoes.

Let's just say it was a pretty long ride. 


I didn't even get to my front door before I detoured to Food Lion to pick up the ingredients. Upon returning home with my bounty, I opted to not turn on my oven in favor of keeping my house cool (we all know my issues with excessive glistening), but I've included directions in case you prefer your bread crispy. 

Let's just say that all that dangerous mid-drive fantasizing was worth it. This was delicious, and I literally ate it (with pleasure) for breakfast, lunch, and dinner until it was gone.....2 days later.

Oh, and I may have gotten myself some vegan spring rolls as an "appetizer". A craving's a craving, people.




Avocado-Tomato Bruschetta

18 (1/4 to 1/2 inch thick) slices multi-grain French bread
2 avocados, pitted and diced
5-6 plum tomatoes, diced
6-8 fresh basil leaves, chopped
3 cloves garlic, minced
3 tbsp olive oil
2 tsp balsamic vinegar
1 tsp salt
1 tsp pepper
Spices, as desired (this is where I sort of go crazy and add everything from my spice rack. Don't knock it until you've tried it.) 

1. If you would like your bread toasted, preheat oven to 350 degrees. Combine olive oil and minced garlic and brush over bread slices. Place on a baking sheet and bake for 8 to 10 minutes, until lightly browned and crisp. 
2. Combine avocados, tomato, basil, vinegar, salt, and pepper in a bowl, stirring to coat (be careful not to mush avocado too much). 

3. Spoon avocado-tomato mixture onto toasted bread slices and see if you don't the whole thing by yourself. Seriously.

Cheers, y'all! 

3 comments:

  1. yum! i want it now! i might add some capers too. this reminds me of my work"vegan caprese" that i have been toting around to summer get togethers. simply layer avocado, sliced tomato, and basil,drizzle with olive oil,lemon juice or basalmic vinegar, sea salt and cracked pepper. it feels so 'hamptonsy"! thanks for your new inspiration !

    ReplyDelete
  2. Yum! I love anything with avocado and tomatoes, such a delicious combo! This looks really tasty :)

    ReplyDelete
  3. Me too! Well, basically anything with avocado! You will love this!

    ReplyDelete

I'd love to hear your thoughts !

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