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There is something called an apperitivo in Italy. It is where you can go to a restaurant only pay about $10 for a drink and get free food from a buffet line. I only did this a couple of times when I studied abroad, but every single time that I did my favorite food to eat from the buffet was bruschetta. There isn’t much better in life than bruschetta, except for one thing: tomato and avocado bruschetta.
Traditional bruschetta isn’t made with avocado, but I will find any excuse to put avocado on anything. I already put avocado on toast and top it with slices of tomato, so I knew a few added ingredients couldn’t make it taste bad. I was right! The olive oil, balsamic, basil, garlic, and spices only enhanced the flavor into a big bite of deliciousness.
Another fun fact about bruschetta: you are probably pronouncing it wrong. Bruschetta is pronounced like bru-
Do you want a fully Italian dinner? Try this tomato and avocado bruschetta with oil-free pasta.
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Tomato and Avocado Bruschetta
- 1 avocado
- 1 tomato
- 1/2 tbsp olive oil
- 1/2 cup basil chopped
- salt and pepper to taste
- 1 clove garlic minced
- 1-2 tbsp balsamic
- 2 tbsp pine nuts
- 7 slices Italian bread
- Dice the avocado and tomato and place in a bowl with the olive oil, chopped basil, salt, and pepper.
- Top the bread slices with the avocado tomato mixture and drizzle with the balsamic and pine nuts.
Friday 5th of June 2020
If you love savory things, you re going to love this avocado, tomato bruschetta because it tastes great and is ready in less than 10 minutes.