Easy Avocado Chimichurri Bruschetta
This Easy Avocado Chimichurri Bruschetta is one of those recipes that feels a little fancy without actually being hard. It’s fresh, filling, and ready fast, making it perfect for that in-between time before dinner or when you need a simple appetizer that actually satisfies.
Ingredients
- 2 ripe Avocados From Mexico peeled and pitted
- 1 cup fresh parsley finely chopped
- 2 tablespoons fresh cilantro finely chopped
- 1 to 2 cloves garlic minced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 baguette or whole grain loaf sliced and toasted
- 1/4 cup olive oil
- 1 tablespoon lemon juice
Instructions
- In a medium bowl, stir together the parsley, oregano, red onion, garlic, red pepper flakes, lemon juice, and olive oil until well combined.
- Toast the baguette slices until lightly golden and crisp.
- Gently fold the cubed avocados into the chimichurri sauce, keeping the pieces intact.
- Spoon the avocado chimichurri mixture onto the toasted bread.
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