Avocado Chimichurri Bruschetta

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How can I put words into use which will inform and make you feel exactly what I felt when I was digging into that first bite? I can't! So, for today I let the pictures do the talking..:)

Avocado Chimichurri Bruschetta (from Vegetarian Times magazine)

Avocado cubes are folded into chimichurri - an Argentinean sauce made of parsley, cilantro, garlic, vinegar and oil - for a Latin variation on an Italian starter. The whole dish is just perfect - tartness from lemon juice, slight heat from pepper flakes, the fruity flavor from red wine vinegar over a bland toasted slice of bread which acts as a canvas for avocados. yum!

Ingredients:

2 avocados, peeled, pitted, cubed
2 tbsp lemon juice
2 tbsp red wine vinegar
3 cloves garlic (about 1 tbsp)
3/4 tsp salt
1/2 tsp red pepper flakes
1/2 tsp dried oregano (I skipped this)
1/4 tsp freshly ground black pepper
1/4 cup olive oil
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/2-inch-thick slices whole-grain or ciabatta bread, toasted

Preparation:

Combine lemon juice, red wine vinegar, garlic, salt, red pepper flakes, oregano and black pepper in small bowl. Whisk in olive oil, then stir in cilantro and parsley. Fold in avocados. Spoon the mixture onto toast slices and Serve.

This is an entry to my own event, Healing Foods: Avocado and also to PJ's No Cook Event.

UPDATE : I will soon add all the entries I received until now for Healing Foods: Event and JFI: Fennel in following pages. Come back tomorrow and Check them out! :)

JFI: Fennel Roundup
Healing Foods: Avocado Roundup

Ciao,