Easy Bruschetta
These fresh ingredients combine with the wonderful flavors of basil and parsley to create a unique bread salad that will keep your guests coming for more. For even better flavor, use a sourdough rosemary loaf.
Ingredients
- 3 (1-inch thick) slices from a 8×4-inch round loaf
- 4 tablespoons extra-virgin olive oil
- ½ cup grape tomatoes, halved
- 3 tablespoons red bell pepper, diced
- ½ cup cucumber, peeled and diced
- 1 tablespoon garlic, minced
- 2 teaspoons Italian parsley leaves, finely chopped
- ¼ cup basil leaves, julienned
- 1½ tablespoons balsamic vinegar
- 1½ tablespoons red wine vinegar
- ¼ cup goat cheese, crumbled
- 1 avocado, cut in half, pitted and flesh diced
Instructions
- Broil or toast the bread rounds until somewhat crispy, about 5 minutes. Set aside.
- In a large bowl, toss together tomatoes, peppers, cucumber, garlic, parsley and basil. Drizzle in vinegars and season with salt and pepper. Toss again and let sit for 15 minutes in refrigerator.
- When ready to serve, cut bread into 1-inch cubes and toss gently with vegetables. Gently fold in goat cheese and avocado.
Cooking time (duration): 10 minutes
Number of servings (yield): 4
