Avocado Bruschetta Recipe, A Summer Time Special
A signature Italian antipasto, or appetizer, bruschetta is traditionally made using grilled slices of bread rubbed with garlic and drizzled with extra virgin olive and salt.
There are countless variations of bruschetta involving different combinations of tomatoes, cured meats, vegetables, cheeses, and herbs and spices.
Peel your avocado to preserve the area with the greatest concentration of antioxidants.
Avocado is an excellent source of monounsaturated fat, which your body can easily burn for energy and which will help absorb fat-soluble nutrients from other foods.
This avocado bruschetta recipe has tomatoes, which are loaded with the flavonoid lycopene, a natural antioxidant that is known to reduce the risk of oxidative stress and osteoporosis.
If you are on the lookout for a new bruschetta recipe that is both healthy and easy to prepare, try this Avocado Bruschetta. It will not only satisfy your bruschetta cravings, but deliver a lot of beneficial nutrients in every bite as well:
Ingredients
2 avocados, peeled and cut into ½-inch pieces
2 scallions, chopped
2 small tomatoes, seeded and diced
2 tablespoons fresh lime juice
1 tablespoon white wine vinegar
1 tablespoon coconut oil
1 tablespoon extra-virgin olive oil
2 teaspoons hot sauce
½ teaspoon garlic powder
½ teaspoon Himalayan salt
¼ cup chopped fresh cilantro
For the Baguette:
3 tablespoons coconut oil
1 clove of garlic, finely minced
½ teaspoon Himalayan salt
36 slices of gluten-free baguette
Note: If you are on a no-grain diet, serve as a filling in a romaine lettuce leaf.
Procedure:
Toss to combine all ingredients, except cilantro, in a bowl. Cover and chill for 2 hours.
Preheat oven at 375°F. Combine 3 tablespoons of coconut oil, garlic, and salt.
Spread bread slices in a single layer on a baking pan, and brush evenly with the coconut oil and garlic mixture.
Bake for 10 mins or until toasted. Let it cool.
Top each toast evenly with avocado mixture. Sprinkle with cilantro before serving and drizzle tops with extra virgin olive oil.
This recipe makes 6 servings.
Summertime Avocado Bruschetta Preparation
Maximize this avocado bruschetta recipe’s flavor and nutritional potential with these helpful tips:
Buy only locally grown, organic produce. Begin with the best ingredients. Organic vegetables are not only many times more nutritious than regular vegetables, but they also have less pesticide residues.
Wash your vegetables before cutting. Cutting breaks the cell walls of the vegetable, and the nutrients in it may leach into the water when you wash them.
Keep the peel on if at all possible. Many of the important nutrients in vegetables are at their highest concentration right under the skin.
Peel your avocado close to the skin to preserve the area with the greatest concentration of antioxidants. 1st, cut the avocado lengthwise, around the seed. Holding each half, twist them in the opposite directions to separate them from the seed. Remove the seed. Cut each half, lengthwise. Next, using your thumb and index finger, peel the skin off each piece.
Look for scallions with white sections that are firm and bright. Make sure it’s not wet, moist, or slimy. Avoid those with wilted tops.
Buy tomatoes fresh and consume them as soon as possible. But if you’re planning to eat or use them in a dish sometime later, go for the slightly unripe ones and let them ripen naturally on your kitchen counter. Refrain from refrigerating your tomatoes as it halts their natural ripening process and reduces their flavor.
Chop your garlic finely for stronger flavor. Chopping finely and/or pressing a clove exposes more surfaces to the air, causing a chemical reaction to produce that strong aroma and potent flavor.
Season the dishes with Himalayan salt. Aside from tasting better, Himalayan salt is far more nutritious compared to regular table salt, containing up to 86 different beneficial minerals. Nevertheless, I suggest you keep your sodium intake to a minimum, natural or not.
Avocado Bruschetta Is Good for You
This avocado bruschetta recipe is that it does not fall short when it comes to taste and nutritional value.
1st, it has avocado one of the healthiest fruits you can eat, as a main ingredient. It is an excellent source of monounsaturated fat, which your body can easily burn for energy and which will helps you absorb fat-soluble nutrients from other foods. Avocado also contains close to 20 essential health-promoting nutrients, including:
Potassium
Vitamins E and B
Folate
This avocado bruschetta recipe also has tomatoes, which other than being loaded with the flavonoid lycopene, a natural antioxidant that is known to reduce the risk of oxidative stress and osteoporosis, also provide generous amounts of:
Fiber
Vitamins A, C, E, B, and K
Manganese
Phosphorus
Copper
It also uses coconut oil, which can give you a truly impressive array of positive health effects when you incorporate it in your everyday diet. Some of its most sought-after benefits include:
Promoting heart health and optimal brain function
Supporting proper thyroid function
Strengthening your immune system
Maintaining healthy and youthful looking skin
Providing an excellent “fuel” for your body and supporting a strong metabolism
Delivering potent antimicrobial protection
Coconut is ideal for all sorts of cooking and baking, as it can withstand higher temperatures without being damaged like many other oils.
Eat well, Be well, Live lively.
Have a terrific week.
HeffX-LTN
Paul Ebeling
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