Mexican Bruschetta (7P+)

This recipe was developed when I was making bruschetta but wanted to incorporate avocado.  I decided to make a guacamole inspire topping.  You can use more or less of any of the ingredients as there is no right way to make guacamole.  I like to make it with a lot of avocado, lime, and salt.

2 Roma Tomatoes, diced

1 Avocado, diced

1 slice Red Onion, finely chopped

1-2 cloves Garlic, finely chopped

½ t Salt

¼ c Fresh Lime Juice

1 t Cilantro

12 slices of small loaf Wheat Italian Bread

Preheat broiler.

Put all ingredients except bread into bowl.  Mix gently, taking care not to crush avocado.  Set aside.

Place 8 slices of bread on broiling pan.  Place in oven 4 inches from the heat.  Cook until lightly toasted, flip, and toast on opposite side.

Place bread on serving plate.  Spoon tomato mixture over bread and serve.

Serving Size: 3 slices

Total Servings: 4

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