In honor of Cinqo de Mayo– here's a fun app to go with those Coronas and margaritas. I made these when our friends Meredith and Nik came over for dinner recently and we gobbled them up.
Ingredients: 2 tablespoon(s) Extra-Virgin Olive Oil, plus more for pan and avocado, 1 Avocado, thinly sliced, 1 Mango, diced 3 tablespoon(s) Diced Red Onion, 2 tablespoon(s) Fresh Lime Juice, 2 tablespoon(s) Diced Red Bell Pepper, 1 tablespoon(s) Chopped Fresh Cilantro, 1 clove(s) Garlic, finely chopped, Sea Salt, Freshly Ground Pepper, 1 small Baguette, cut into 16 slices
Heat a grill pan over medium-high heat and brush pan and avocado slices with oil. Grill avocado until just charred, about 1 minute per side. Cut into 1/4-inch pieces.
Preheat oven to 400 degrees F. In a medium bowl, mix avocado, mango, onion, lime juice, bell pepper, cilantro, garlic, and 2 tablespoons olive oil. Season with salt and pepper.
Brush both sides of bread slices with olive oil. Toast on a baking sheet until golden, 4 minutes, flipping bread halfway through. Serve toasts topped with mango-avocado mixture.
Serves: 8/Yields: 16 bruschetta
Idea source: May 2011 Country Living. For a printable recipe visit Country Living.