Guacamole and tomato bruschetta

Always I make bruschettas again I remember how I love!
I adapted this recipe from Cookbook recipes and is a
yum y appetizer in any time!
I use basil leaves but are really good with cilantro too!
(I know many of you maybe dont have basil in this time)

Ingredients

1/2 loaf french bread or baguette
1 clove garlic
2 tablespoons olive oil
2 tomatoes medium chopped
2 avocados medium chopped
1/3 cup finely   chopped onion
1/4  cup chopped basil or cilantro
2 tablespoons freshly lime juice
1/2 teaspoon salt
1/4 teaspoon pepper


Method

Preheat oven 190°x (400°F)
Slice the french bread or baguette on diagonal rounds and place on a baking sheet.
Toast the sliced bread in the oven for 3 minutes, then flip each
piece over and toast an additional 3 minutes.

Remove the toasted bread from the oven and immediately rub with the clove of garlic .

Brush the tops of the garlic rubbed toasts with olive oil and set aside.

In a large bowl, combine the chopped tomatoes,avocado, onion,
cilantro, lime juice, salt and pepper.
Mix together gently making sure the avocado is well cotaed in the lime juice.
Spoon a portion of the mixture onto each of the garlic toasts and serve.




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En español

Bruschetas con guacamole

Cada vez que hago bruschetta me recuerdo lo que me gustan, En el verano muchas veces las hago para el almuerzo, aquí a
todos les encantan, pero es la primera vez que hago con palta o aguacate.

Esta receta está adaptada del sitio Cookbook recipes
se puede servir como lunch o como apretivo delicioso con un vino blanco helado.