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Tomato, Avocado & Goat Cheese Bruschetta

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Serves 12


Ingredients:

1 lb Roma tomatoes, seeded and diced or grape tomatoes, diced
1/2 cup chopped red onion, soaked in water 10 minutes and drained
1 1/2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped garlic, (2 or 3 large cloves)
1 tablespoon chopped fresh basil
1 fresh slightly firm avocado, diced and sprinkled with the fresh lemon juice
Sea salt, to taste
Freshly ground pepper, to taste
  1. Combine first 6 ingredients in small bowl. Season with salt and pepper. Let stand at least 15 minutes or up to 1 hour, covered, at room temperature. Carefully fold in diced avocado. Spoon over crostini, then spread with goat cheese/cream cheese mixture.
Goat Cheese Spread
4 oz herb and garlic goat cheese, at room temperature
8 oz cream cheese, at room temperature
  1. Mix both cheeses together very well until very creamy and easy to spread. Cover and set aside.
Crostini
1 baguette, sliced thinly, (about 1/4 inch thick)
Olive oil
1 clove garlic, cut in half
  1. Preheat oven to 350 degrees F. Brush bread slices with olive oil and place on baking sheet. Bake 15 minutes or until crisp but still a little tender to the bite, like toast. (You can do this on the grill as well but watch the toasts carefully as they burn very quickly at high temperatures. Cool 10 minutes and rub each slice lightly with cut end of fresh carlic cloves. Top with ingredients of your choice.
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