I spent the weekend with some good friends, including LBDelicious. We'd had a long weekend full of delicious but totally unhealth food, so we wanted a light dinner that was somewhat healthy. A quick survey of the fridge found some great crusty bread, an onion, garlic, an avodcado, and colby jack cheese. We tossed around a few ideas and ultimately decided on this delicious snack.
Mexican Bruschetta
Preheat oven to 350. Sautee onion in olive oil until translucent. Add garlic and cook for 2 minutes. Add tomatoes with a little water and adobo and let simmer 20-30 minutes.
Cut bread into 1/4 inch rounds and toast in oven. Flip and add cheese until it melts.
Mash avocado and add lime juice, cumin, and salt to taste. Spread on bread.
Place tomato mixture in bowl as a dipping sauce.
This really hit the spot. In fact, LBD's finance gave an "mmm" of approval. The cumin really pulled everything together. Yum. (Picture coming soon!)
Mexican Bruschetta
- 1/2 loaf crusty bread
- Chunk of cheese cut into squares to top the bread (we used colby jack but vegan cheese would work just as well, especially since it doesn't get as melty)
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 can fire roasted tomatoes
- 1-2 tsp adobo suace
- 1 avocado
- Juice from 1/2 lime
- 1-2 tsp Cumin
Preheat oven to 350. Sautee onion in olive oil until translucent. Add garlic and cook for 2 minutes. Add tomatoes with a little water and adobo and let simmer 20-30 minutes.
Cut bread into 1/4 inch rounds and toast in oven. Flip and add cheese until it melts.
Mash avocado and add lime juice, cumin, and salt to taste. Spread on bread.
Place tomato mixture in bowl as a dipping sauce.
This really hit the spot. In fact, LBD's finance gave an "mmm" of approval. The cumin really pulled everything together. Yum. (Picture coming soon!)
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