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Bruschetta with Fresh Avocado & Pea Shoots Recipe
Go for a less traditional bruschetta recipe. This easy bruschetta recipe calls for toasted bread to be topped with garlic, pea shoots, avocado, and drizzled balsamic vinegar for a starter that is sure to please.
Serves 3 pieces per serving
Recipe courtesy of Chef/Owner Katy Coonfield, The Red Avocado, Iowa City, IA
Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.
Serves 3 pieces per serving
Recipe courtesy of Chef/Owner Katy Coonfield, The Red Avocado, Iowa City, IA
Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.
Re-Calculate: Ingredients
Ingredients:
- 18 slices (4-inch square) dense whole wheat bread
- 6 each cloves garlic, cut in half
- 3 each ripe, Fresh Hass Avocados, peeled, seeded and sliced into sixths*
- 6 Tbsp. extra virgin olive oil
- Sea salt, as needed
- Freshly cracked black pepper, as needed
- 3 tsp. balsamic vinegar
- 1 1/2 cups pea shoots (loosely packed)
Instructions:
- Toast bread, then rub the cut side of the garlic onto the bread, it will absorb about half of the garlic from the cut side. Discard the rest of the garlic.
- Cut bread diagonally, arrange on platter and drizzle with olive oil.
- Top each slice with a slice of Fresh Hass Avocado.
- Sprinkle with sea salt and pepper, then drizzle with balsamic vinegar.
- Top with pea shoots.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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