Avocado Chimichurri Bruschetta

We were attending a dinner party and we had committed to bringing an appetizer. The theme of the dinner party was a celebration of the end of summer produce. As the date drew closer, we still had not decided on our appetizer. Finally, we decided on making a tomato bruschetta using some backyard tomatoes and CSA box heirloom tomatoes.

But while looking at recipes online, I found this Vegetarian Times recipe so I went for a double bruschetta appetizer. The traditional tomato bruschetta was well received but did not get the raves that this one did.

Serve this during the height of summer or, as we did, in late summer as a reminder of the fresh produce available to us as the days get shorter.

I doubled this recipe:

Avocado Chimichurri Bruschetta

• 2 tbsp. lemon juice
• 2 tbsp. red wine vinegar
• 3 cloves garlic, minced
• 3/4 tsp. salt
• 1/2 tsp. red pepper flakes
• 1/2 tsp. dried oregano
• 1/4 tsp. ground black pepper
• 1/4 cup olive oil
• 1/4 cup cilantro, finely chopped
• 1/4 cup parsley, finely chopped
• 2 avocados, pitted and cubed
• bread, sliced

Combine lemon juice, vinegar, salt, red pepper flakes, oregano, and black pepper in a bowl. Whisk in the oil, then add cilantro and parsley. Fold in avocado cubes. Stir to mix. Spoon avocado mixture onto bread slices (toasting is an option) and serve. Serves 6.

To save time, make the sauce ahead of time but cut the avocados at the last minute.