Monday, February 27, 2012
Bruschetta with tomato, onion, mushroom and avocado!
I love being creative and adventurous with food. I feel cooking is the perfect combination of art and science. I just whipped up this appetizer tonight. Luckily, it came out really YUMMY! I plan on making it for the next group of family and/or friends I invite over.
What you'll need:
1 medium sweet onion, chopped. I've grown to be a real fan of onion. If you're not, you can simply put in less.
1 vine tomato, diced
1 package whole white cap mushrooms, sliced. I cut the slices in half to make it easier to place on the bread.
1 avocado, diced
2 Tbsp. butter, melted
Ciabatta bread, whole loaf or pre-sliced. 8 to 10 slices
1/4 cup Stonewall Kitchen Roasted Apple Grille Marinade. I bought this at Heinen's supermarket here in Ohio. I love the sweet, smokey, and vinegar combination. If you can't find this exact one, feel free to experiment using your own.
3 Tbsp. Extra Virgin Olive Oil
Salt and pepper to taste
Preheat oven to 350 degrees F. Place onion, tomato, mushrooms, and avocado in a bowl. Add marinade, olive oil, salt, and pepper. Slowly fold all ingredients together. If the bread isn't pre-sliced, cut the loaf in to 1 inch slices. Place the bread slices on a baking sheet. Baste each slice evenly with the melted butter. Place the baking sheet with buttered slices in to the oven, and toast until brown. I like my bread somewhat lightly done. However, feel free to bake them as you like your toast. Remove from oven and top each slice generously with the marinade concoction. Voila!
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Wishing everyone a very happy, healthy, and inspiring week! ;)