Guacamole Bruschetta

Guacamole Bruschetta

The crappiest part of fall is that the days are constantly growing shorter. Not good when you have a mostly food blog and your recipes are mainly things you make for dinner on weeknights. I’m gonna have to get crafty, or Neil and I might be eating appetizers all winter — not that there’s anything wrong with that. I love the nights Neil and I love make a bunch of appetizers and spend the night working and noshing finger food. Like this past Tuesday for example.

We were in the grocery store when I came across one of these:

Guacamole Bruschetta

Have you seen these? It caught my eye from across the produce department. Love at first sight? I wasn’t sure. Thinking it was probably a genetically engineered alien avocado hybrid, I quickly did a search on my phone. Turns out the SlimCado has been around forever, well almost, and they’ve only recently found their way to our neck of the woods in Missouri. I hate that we’re always the last to get everything! Of course, being that it was something new and untested, I HAD to get one. Man I’m weak. Wanting to keep dinner fairly simple, I picked up a loaf of crusty French bread and decided to serve the SlimCado in guacamole over toasted bread. That’s right, bruschetta, i.e. “fancy toast.”

Ingredients:

1 loaf French bread
1 clove garlic
3 tablespoons olive oil
2 tomatoes, medium chopped
1 SlimCado, medium chopped (or 2 regular avocados)
¼ cup sun-dried tomatoes, medium chopped
¼ cup chopped cilantro
4 tablespoons freshly squeezed lime juice
1 teaspoon salt
1 teaspoon pepper

Directions:

Guacamole Bruschetta

Guacamole Bruschetta

Guacamole Bruschetta

1. Preheat the oven on the Broiler setting. Slice the French bread on the diagonal into ½- inch rounds and place on a baking sheet.
2. Brush each slice with olive oil. Toast the sliced bread in the oven for 2-3 minutes. You’ll have to stand by the oven and watch it carefully.
3. Remove the toasted bread from the oven and immediately rub with the
clove of garlic.
4. In a large bowl, combine the chopped tomatoes, SlimCado, cilantro, lime juice, and salt and pepper. Mix together gently making sure the avocado is well coated
in the lime juice.
5. Spoon 2 tablespoons of the mixture onto the bread slices and serve.

You’ll have a tough time telling the difference between a SlimCado and an avocado. They are definitely less dense, but the taste is nearly identical, though not as full-flavored and rich as your average Hass avocado. It’s nothing short of perfection in our guacamole and this bruschetta is flavor packed! The interplay (read: mouth orgasm) of soft tomatoes and SlimCado coupled with lime juice and cilantro over toasted bread is positively to die for. Just consider it your last summer food fling!

Did you try any new fruits or vegetables this summer?



Comments

  1. That looks like everything amazing in one bite! I have to find those SlimCado’s and see how they are. I am a big fan of putting slices of avocado in my salads

  2. I too love avocados in my salads. I have tried slimcados and think their lighter taste actually better in salads than haas. I have to admit; I’ve never tried slimcados in a bruschetta. I’m going to have to try it.

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