Mexican Bruschetta

Ya’ll know me 🙂 I love bruschetta and I love Mexican food, so what could possibly be better than this?? Nothing. Well, ok maybe not NOTHING but still….it’s pretty darn fantabulous and I think you’ll agree.

2 avocados, diced

1 medium tomato, diced

1/3 cup finely diced onion (I used yellow and red)

1/3 cup chopped fresh cilantro

1/3 cup feta cheese, diced

2 T EVOO

2 T lime juice

salt & pepper

Baguette or other hearty bread

Gently combine ingredients in a bowl (so that the avocado doesn’t get smushed) and taste to see if any seasonings need to be added.

Slice the bread and grill or lightly toast. *I very lightly butter the bread, especially the edges before toasting. It makes it sooooo good! Top bread with bruschetta and enjoy!

This is a meal. I won’t kid you. Unless you’ve got people to help you eat it (which would make it an awesome appetizer) then you may have to resign yourself to eating the entire bowl. I know, it’s like twisting a rubber arm. First of all, avocado doesn’t keep so well unless you can cover it that allows for no air at all. What you would do is use plain old saran wrap but push it down snugly on top of the avocado mixture before storing in the refrigerator. It should keep at least until the next day- unless you go in for a late night snack, of course.

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