I grew up in Southern California, and I remember the days when people were begging you to take bags and bags of avocados that had fallen from their trees before these delicious fruits went bad. You needed to use them right away too because they were so ripe. I miss those days. Today, especially here in Colorado, avocados are not falling from any nearby trees, so I have to buy them. And though they are plentiful, and can be found everywhere, they can also be a bit pricey. So I always try to be as creative with them as I can. I love avocados. I could easily eat them every day. They are so tasty and so healthy too.
For Easter, one of the dishes I made was avocado bruschetta. The avocado mixture is very similar to guacamole, but different enough to give it a new and refreshing twist.
For the crostinis, I used baguettes, sliced them at an angle and brushed both sides with olive oil. Bake at 350* F for about 10-12 minutes per side, or until slightly browned and crisp on each side.
fresh avocados, cut in chunks
red onion, small dice
green onion, sliced very thin.
red pepper flakes to taste
salt & pepper to taste
Carefully mix all the ingredients together and chill. Then serve on top of the toasted crostini. Top with cilantro.
Although the avocado bruschetta was a huge success, because we had so much food, there was some left over. So for a quick and light lunch, I made an open faced crab melt, using some of the left over avocado mixture.
Avocado Crab Melt
Use whatever type of bread and cheese you like. I used sliced Rustic Pugliese.
Pugliese bread sliced to a medium thickness
jalapeno jack cheese
avocado mixture from above
Butter the bread on the bottom. Add the cheese and toast in a toaster oven or a skillet to melt the cheese. In a skillet, with just a little olive oil, brown up the crab. Spoon the crab onto the toasted bread and top with the avocado mixture. Voila! A quick, healthy and tasty lunch or snack.