Yields1 ServingPrep Time20 minsCook Time10 minsTotal Time30 mins
Bruschetta
4Roma Tomatoes, cubed
1/2 - 1 cup Mozzarella Cheese, cubed
3tspGarlic, diced
4-5 Basil Leaves, ribboned Or just sprinkle dried Basil to your heart's content!
2tbspBalsamic Vinegar
2tbspAvocado Oilor Olive Oil
Salt & Pepper
Crostini
1-2 French Bread Loaves
¾cupAvocado Oilor Olive Oil
Garlic Salt or Italian Seasoning
Bruschetta
1
Wash and Dry Tomatoes.
2
Cut tomatoes into 1/2" cubes. Use a serrated or very sharp chef's knife.
3
Place tomatoes in a fine mesh strainer (or a pasta strainer will do), and place over a bowl. Add salt to the tomatoes and toss. Allow to sit and drain for 5 minutes. This will help remove excess moisture from the tomatoes.
4
Cut mozzarella into 1/2" cubes.
5
Combine tomatoes, mozzarella, and diced garlic to a large bowl.
6
If using fresh Basil, take 4-5 leaves and roll them tight like a cigar. Chop in 1/4" width ribbons, and add to the bowl.
7
Add Balsamic Vinegar, Avocado Oil/EVOO, salt & pepper (to taste), and stir.
8
Perfect to eat right away or allow to marry while in the fridge; covered.
Crostini
9
Preheat oven to 350F
10
Slice bread loaf into 1/2" thick slices.
11
In a measuring cup, pour 3/4 cup Avocado/EVOO and add Garlic Salt, Italian Seasonings, or Salt/Pepper.
12
Arrange bread slices on a lined cooking tray. Brush oil mix onto one side of the bread.
13
Toast bread in the oven for 8-10 minutes. Bread is done when edges begin to brown.
4-5 Basil Leaves, ribboned Or just sprinkle dried Basil to your heart's content!
2tbspBalsamic Vinegar
2tbspAvocado Oilor Olive Oil
Salt & Pepper
Crostini
1-2 French Bread Loaves
¾cupAvocado Oilor Olive Oil
Garlic Salt or Italian Seasoning
Directions
Bruschetta
1
Wash and Dry Tomatoes.
2
Cut tomatoes into 1/2" cubes. Use a serrated or very sharp chef's knife.
3
Place tomatoes in a fine mesh strainer (or a pasta strainer will do), and place over a bowl. Add salt to the tomatoes and toss. Allow to sit and drain for 5 minutes. This will help remove excess moisture from the tomatoes.
4
Cut mozzarella into 1/2" cubes.
5
Combine tomatoes, mozzarella, and diced garlic to a large bowl.
6
If using fresh Basil, take 4-5 leaves and roll them tight like a cigar. Chop in 1/4" width ribbons, and add to the bowl.
7
Add Balsamic Vinegar, Avocado Oil/EVOO, salt & pepper (to taste), and stir.
8
Perfect to eat right away or allow to marry while in the fridge; covered.
Crostini
9
Preheat oven to 350F
10
Slice bread loaf into 1/2" thick slices.
11
In a measuring cup, pour 3/4 cup Avocado/EVOO and add Garlic Salt, Italian Seasonings, or Salt/Pepper.
12
Arrange bread slices on a lined cooking tray. Brush oil mix onto one side of the bread.
13
Toast bread in the oven for 8-10 minutes. Bread is done when edges begin to brown.
