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My review
Avocado and Feta Bruschetta
jaz
"This is your typical tomato bruschetta's cousin! A friend of mine created this masterpiece and it has been a hit with every dinner party. We often have to go out to get more ciabatta. Be careful, as it is very addictive! Serve warm. Enjoy!"
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Ingredients
15 m servings 274 calsOriginal recipe yields 10 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 375 degrees F (190 degrees C).
- Cut bread into two 3-inch sections and cut each section in half. Place bread pieces on a baking sheet and drizzle olive oil over each piece.
- Bake in the preheated oven until toasted, 5 to 7 minutes.
- Sprinkle garlic over toasted bread pieces. Spoon avocado pieces onto each toast and sprinkle feta cheese over avocado layer.
Footnotes
- Cook's Note:
- When cutting the ciabatta, cut it open-faced for a crisp and chewy texture or cut the ciabatta into slices for a crunchier texture.
- Use more or less garlic according to taste. But be cautious as fresh garlic has a strong bite!
- Slice avocado in half; remove pit. Holding the half avocado in your palm, and carefully using a tip of a knife, slice the avocado vertically within the skin. Score horizontally to create a square grid.
Nutrition Facts
Per Serving: 274 calories; 16.5 g fat; 26.7 g carbohydrates; 6 g protein; 7 mg cholesterol; 362 mg sodium. Full nutrition
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8/7/2014
You can't go wrong with fresh garlic and avocado. I followed the recipe as written but recommend broiling the bread or adding th garlic to the olive oil before it is baked.
1/19/2017
Now why didn't I think of that! I adore avocado and feta so it makes sense to pile them on top of crusty bread. No garlic necessary. THANKS!