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Avocado and Tomato Basil Bruschetta
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| Cooking spray | |
| 1/2 loaf | whole grain french bread, (or 1 petite loaf), sliced 1/2 inch thick |
| 2 | avocados, smashed |
| 1 tablespoon | fresh lime juice |
| 1/4 teaspoon | sea salt, plus exta |
| 1/4 teaspoon | freshly ground black pepper |
| 4 large | roma tomatoes, chopped |
| 2 cloves | garlic |
| 2 Tablespoons | olive oil |
| 1 tablespoon | balsamic vinegar |
| 3-4 | basil leaves, chopped |
Instructions
Preheat oven on broiler setting.
Place slices of bread on baking sheet, spray with olive oil cooking spray and sprinkle with sea salt; broil slices in oven about 2 minutes on each side or until golden brown. Remove from oven and rub with one clove of garlic (make sure to cut it in half before rubbing).
In a medium bowl, mix smashed avocado, lime juice, and 1/4 teaspoon of sea salt and ground pepper.
In a separate large bowl, combine tomatoes, olive oil, and balsamic vinegar. Mince other garlic clove and add it into tomato mixture.
Spread smashed avocado mixture onto each slice of toast, then generously spoon tomato topping on top. Garnish with basil and serve immediately
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