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Heirloom Tomato and Avocado Bruschetta

Heirloom Tomato and Avocado Bruschetta


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Heirloom Tomato and Avocado Bruschetta

Inspired by a recent article from one of my favorite culinary magazines, this bruschetta recipe highlights one of my all-time favorite foods: avocado. The creamy avocado slices are balanced by a burst of freshness from the tomatoes and bite of salt from the Maldon.

Notes

*If you're unable to find baby heirlooms, cherry or grape tomatoes will work as well.

Ingredients

  • Three 10-ounce packages of baby heirloom tomatoes, in a variety of colors*
  • 1 medium red onion, very thinly sliced
  • 3 Tablespoons olive oil, plus more for grilling
  • Salt and pepper, to taste
  • 2 loaves of freshly baked French bread
  • 3 ripe avocados
  • 1/2 Cup Ricotta salata
  • Maldon salt, to taste

Servings24

Calories Per Serving141

Folate equivalent (total)70µg17%


Rainbow Heirloom Tomato Bruschetta

Your friends are popping by for an unexpected visit, but water crackers and onion dip are not gonna cut it. Time to whip up rainbow heirloom tomato bruschetta. It&rsquos quick, easy and on the table in 15 minutes . (Phew.)

1 baguette, thinly sliced and toasted

16 ounces whole-milk ricotta cheese

Kosher salt and freshly ground black pepper

2 tablespoons balsamic vinegar

2 tablespoons chopped dill sprigs

1 red tomato, halved and thinly sliced

1 yellow tomato, halved and thinly sliced

1 green tomato, halved and thinly sliced

1 pint heirloom cherry tomatoes, sliced

Fresh basil leaves, for serving

1. Rub the surface of each baguette slice with the garlic cloves. Season the ricotta with salt and pepper and then spread onto the baguette slices.

2. In a medium bowl, whisk together the pesto, olive oil, balsamic vinegar and dill. Add the tomatoes and gently toss to coat.

3. Working in color blocks, arrange the tomatoes on the baguette slices season with salt and pepper. Top with basil leaves.

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.


Avocado Tomato Bruschetta

Whenever I make this avocado tomato bruschetta, I may as well serve nothing else along with it. It ends up being a waste. I’ve already given you my grape tomato bruschetta recipe, but ever since I starting adding avocado to it, it became a different game entirely. Every time my friends sink their teeth into this humble bruschetta, I might as well pull out my Gladware and pack the rest of the food up for them. This is because without fail, they will fill up on these puppies, and leave my other dishes hanging in the dust.

Here’s my theory on this: I think it’s because at first glance, these guys look pretty basic and unexciting, but the taste & texture take people by surprise. I mean, bruschetta is pretty standard, but it’s all about perfecting the technique and adding a personal twist to it. Once you plunge into the soft avocado, juicy tomatoes, and crispy, yet chewy bread, be prepared to fight your friends for the last piece.

It all starts with the bread. Choose wisely, grasshopper. Don’t be getting some skinny baguette. This is not dainty finger food. You’re gonna want a larger softer platform. I like to use a fat French or Italian loaf. If you get it at the grocery store, scope out their bakery section and get the one that was baked in house. Sometimes they’re still warm, which means it’s fresh. Yeah, you want that one. Secondly, slicing it is just as important. Too skinny, and they turn more crunchy than chewy. Got that?

Next, turn your attention to your tomatoes. Many bruschetta recipes call for chopped tomatoes. I like to use grape or cherry tomatoes… anything on the sweeter side. Plus regular chopped tomatoes, in my opinion, makes the bruschetta too watery, hence, watered-down tasting and soggy. Slice your grape tomatoes into little circles. They’re cute this way.

But here is the technique part: Put your sliced tomatoes into a sieve, and sprinkle with a 1/4 teaspoon of Kosher salt. If you use regular table salt, use a little less.

Be sure to stir it around, and get that salt everywhere. Then let it sit. Watch all that excess liquid drip out of your tomatoes. This step also seasons them.

Meanwhile, slice up your avocado, use 1 or 2, depending on how many slices of bread you have. Be sure to squeeze fresh lemon juice on the slices. This not only seasons the avocado, but also keeps it nice and green. Otherwise, you would have oxidized brown avocado slices. Not appealing.

When your tomatoes are drained to your liking, transfer them to a bowl, and add in your splash of balsamic vinegar. This is the secret weapon. It makes a world of difference.

But that acidic balsamic needs to be balanced out with a fat, otherwise, it would be over powering in taste. So you grab your olive oil, extra virgin, if you have it. If you don’t, no sweat. Use the regular kind.

Give it a toss, and coat your edible rubies in that quickie dressing.

You can toast your bread in the oven if you really want to, but I think it tastes better in a frying pan. Yeah, not the healthiest thing in the world, but DEFINITELY worth it. Add a generous splash of olive oil to the pan, and put your bread on there, low and slow. Don’t rush it, or it will burn. Yep, that’s the trick… low heat. The point of this is to let that bread drink up that olive oil while turning into a nice golden brown. Add some more olive oil and flip to the other side. This will ensure that your bread is crisp on both sides, but soft and chewy in the middle. Cut the tip off of a piece of fresh garlic and rub it on both sides of the hot bread. Instant intense garlic bread!

Lay your toasts out and pile on the lemony avocado slices. Don’t be stingy. The avocados act like a protective mattress against overly juicy tomatoes. Thus, non-soggy bread!

The dressed tomatoes can now go to the dance too.

Top with fresh fragrant basil leaves, and you’re almost there…

Just remember this important step: Don’t skip it or forget it! Finish off your bruschetta with a little drizzle of olive oil and extra sprinkling of salt and pepper right on top. This will bring out all the flavors full blast. You want to actually be able to see that slight glimmering glossiness from the olive oil, along with the light dusting of kosher salt and black pepper.

So that’s it. It’s easier to make than it is to explain. So go ahead and make it. I assure you that if you follow these steps, you will bite into one deliciously crispy, chewy, creamy, and flavorful bruschetta. And I’m pretty sure that you will want to be my best friend.


Heirloom Tomato Bruschetta

I grew up eating bread and tomato as afternoon snack. My paternal grandfather owned a vegetable garden at the edge of my hometown. He died when I was very young so I don’t have many memories of him but summer spent eating Italian Ciabatta and fresh tomatoes straight from the plant is one of them. Today, like back than, heirloom tomato bruschetta is a big passion for my family and me. My grandfather use to toast the bread on the grill, now we use out home toaster, it’s not the same thing but it’s close enough!

A good secret for a perfect heirloom tomato bruschetta is to cut a garlic clove in half and spread it on the warm bread it’s a trick that never fails. A big variety of tomatoes in on the market but the heirloom are our absolute favorite. Yesterday we saw them for the first time this season at the supermarket and we couldn’t resist! After work, Roberto and I had a wonderful time enjoying our beloved bruschetta!


Avocado Bruschetta with Balsamic Reduction

You really take things for granted until it’s taken away from you, like the benefits of living in an apartment. Do you ever realize that with an apartment, you have a giant dumpster for your endless amount of trash? But now that Jason and I have moved into a house, we’re limited to 2 teeny trash bins and pick-up is only on Fridays! And with this move, we have a TON of boxes and crap that we’re trying to get rid of. I managed to find a recycling center nearby, which has pretty much become my best friend. I’ve been there twice today, unloading cardboard boxes and styrofoam peanuts. I can’t wait until we’re all unpacked and I can start cooking and photographing!

But one thing I’ll never take for granted is balsamic reduction. I could drink it by the bottle and I’m sure it’ll go down so smoothly. And it’s absolute perfection on this avocado tomato bruschetta. With crusty bread slices and a simple, fresh cherry tomato and avocado mixture in a little bit of olive oil, salt and pepper, you’ll want to make a meal out of this appetizer!


Smashed Avocado & Tomato Basil Bruschetta

Whole grain slices of French bread are toasted to perfection and topped with smashed avocado and a garlicky tomato basil mixture.

Ingredients

  • ½ Loaf Whole Grain French Bread (or 1 Petite Loaf), Sliced 1/2 Inch Thick
  • 2 cloves Garlic, Divided
  • 2 Avocados, Smashed
  • 1 Tablespoon Fresh Lime Juice
  • ¼ teaspoons Sea Salt, Plus Extra
  • ¼ teaspoons Freshly Ground Black Pepper
  • 4 Roma Tomatoes, Chopped
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Balsamic Vinegar
  • 4 leaves Basil, Chopped

Preparation

Preheat oven on broiler setting.

Place slices of bread on baking sheet, spray with olive oil cooking spray and sprinkle with sea salt. Broil slices in oven about 2 minutes on each side or until golden brown. Remove from oven and rub with one clove of garlic (make sure to cut it in half before rubbing).

In a medium bowl, mix smashed avocado, lime juice, and sea salt and ground pepper.

In a separate large bowl, combine tomatoes, olive oil, and balsamic vinegar. Mince remaining garlic and add it into tomato mixture.

Spread smashed avocado mixture onto each slice of toast, then generously spoon tomato topping on top. Garnish with basil and serve immediately.


Reader Interactions

Comments


Really nice, light and doesn’t skimp on the flavor. I didn’t drain all the seeds/juice but I left just enough there to melt the hard toast. Great way to use up that pesky summer basil that grows and grows. Don’t use any other recipe. This is all you need.

fantastic!! thanks for the review!

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Avocado Tomato Bruschetta

I know I’m not alone when I say this – I’m obsessed with avocados! This wasn’t the case not too long ago. I remember the first time I tried an avocado, my mum was having it on some toast and I was curious to see what it tasted like so I asked if she could put a bit on a spoon for me to try. This was before I was fully into healthy eating and didn’t realise the benefits they had to offer. The minute it touched my tongue I decided I HATED it! It took a while before I decided to give avocados another try. This time I did it properly – mashed avocado with some lemon juice on a piece of bread – I loved it. Now I can’t get enough of the stuff.

Another thing that I love is bruschetta – the crispy bread it’s served on, the flavours and the simplicity of the idea! I’ve made simple tomato and basil bruschetta many times, then one day it occurred to me, why not add avocado? It made perfect sense.

This avocado tomato bruschetta recipe is great to have for parties or whenever you want to prepare finger food. It’s also great as a side dish or even as a snack.

Avocados have many health benefits and there are so many reasons to include it in your daily diet. They’re high in vitamins (K, C, B5, B6, folate) and minerals (potassium, magnesium, copper, zinc). They’re also full of healthy (monounsaturated) fat and have been shown to reduced inflammation and lower cholesterol.

This is a super simple recipe but I wanted to share it because I know many of you, my lovely readers, would love this recipe! I like simple recipes and try to make my recipes as quick and easy as possible without compromising on flavour. Good food doesn’t have to be complicated, have many steps, an endless list of ingredients and take hours to prepare!


Heirloom tomatoes are tomatoes that are open pollinated or non-hybrid. This means they are not genetically modified by any means. They are full of flavor and are my preferred tomato of choice.

These tomatoes are not gassed or picked early. In my opinion, they are the closest tasting tomato to what you would find in Italy.

They are also sweeter and grow in a variety of different colors and sizes. I mean just look at how beautiful these tomatoes are!

I really recommend to use heirloom tomatoes whenever you can. Especially for this dish since it’s the star.


  • 1 ready-to-bake ciabatta
  • 3tbsp extra virgin olive oil
  • 250g (9oz) cherry plum tomatoes, halved
  • 2 avocados
  • 1tbsp lemon juice
  • Handful of rocket leaves
  • Salt and freshly ground black pepper
  • Balsamic vinegar, to drizzle

Preheat the oven to 220°C (425°F, gas mark 7). Trim the ends off the ciabatta then cut it into 16 slices. Brush each side lightly with 2tbsp olive oil and place on a baking tray in a single layer.

Mix the remaining olive oil with the tomatoes and a little seasoning. Spread on a baking sheet and cook for 10 mins or until the tomatoes are softened.

Peel, stone and dice the avocado and toss on the lemon juice to avoid browning.

Spoon the tomatoes on the baked bread. Top with the avocado and rocket and drizzle with balsamic vinegar and serve.



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