Avocado Bruschetta

July 13, 2017


  • 2 tbs. of lemon juice
  • 2 tbs. of red wine vinegar
  • 3 cloves of garlic, minced
  • 3/4 tsp. salt
  • 1/2 tsp. of red pepper flakes
  • 1/2 tsp. of dried oregano
  • 1/4 tsp. of ground black pepper
  • 1/4 cup of olive oil
  • 1/4 cup of chopped cilantro
  • 1/4 cup of chopped fresh parsley
  • 2 avocados, peeled, pitted and cubed
  • 6 1/2 inch thick slices whole grain or ciabatta bread, toasted


Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in small bowl. Whisk in oil, then stir in cilantro and parsley. Fold in avocado cubes. Spoon avocado mixture onto toast slices, and serve.


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