Avocado Bruschetta

Recipe

Appetizer
Avocado Bruschetta

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Whole-grain bread slice topped with avocado, arugula mixture and red pepper flakes

User Rating

2.83 out of 5 stars
Rate it:
6 ratings

Recipe Data

20
Servings
25min
Prep
25min
Total

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Description

An aromatic arugula, herb and jalapeño sauce drizzled over freshly cut avocado gives this appetizer its bold flavor. Avocados are high in fat—the good kind—and rich in fiber and potassium.

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Servings and Ingredients

Ingredients
Serves 20
QuantityIngredientAdd
1 c.packed arugula leaves
½ c.packed basil leaves
¼ c.packed parsley leaves
2 tbsp.Hy-Vee Select extra-virgin olive oil
½jalapeno pepper, seeded and chopped*
2cloves garlic, minced, divided
½ tsp.plus 1 tbsp lime juice, divided
2 tbsp.Hy-Vee butter, melted
5 slice(s)whole-grain sprout bread, quartered
3avocados, halved, seeded, peeled and thinly sliced
Red pepper flakes, to taste

Directions

  1. In a food processor, combine arugula, basil, parsley, olive oil, jalapeno pepper, 1 clove garlic and 1/2 teaspoon lime juice. Cover and process until smooth; set aside.
  2. Preheat oven to 350 degrees.
  3. In a small bowl, combine butter and remaining minced garlic. Arrange bread quarters on a large rimmed baking sheet; brush with garlic butter. Bake for 10 to 15 minutes or until crisp and golden.
  4. Meanwhile, toss avocado slices with 1 tablespoon lime juice. Arrange avocado slices on toasted bread. Place arugula mixture in a resealable plastic bag. Snip one corner and drizzle over avocado toasts. If desired, sprinkle with red pepper flakes. Serve immediately.
  5. *Note: Chile peppers contain volatile oils that can burn skin and eyes. When working with chile peppers, wear protective gloves.

Nutrition facts

Servings

90 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 5mg
  • Sodium: 40mg
  • Total Carbohydrates: 7g
  • Protein: 2g

Daily Values

0%
Vitamin A 4%
0%
Vitamin C 8%
0%
Iron 4%
0%
Calcium 2%

Recipe Source:

Hy-Vee Seasons Health 2015.