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Pumpernickel & Avocado Bruschetta April 6, 2010

Posted by Deniz Olcay in Italian Dishes.
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My friend Charlie and I decided to make Bruschetta a few weeks ago. These Italian party treats were a big hit, so I decided to post the recipe for everyone to enjoy. I made the recipe a little different, by choosing pumpernickel bread, which was the only bread available at home. But what a delicious alternative it turned out to be! Enjoy!

You will need for topping

1 cup diced tomato
1 garlic clove minced
3 tablespoons of fresh chopped basil
2 tablespoons of extra virgin olive oil
1 avocado cubed
Freshly grated Parmesan cheese

You will need for bread sauce

3 tablespoons of extra virgin olive oil
Freshly cracked black pepper
Oregano
Red pepper flakes
Garlic salt

1. Chop the tomatoes (1 cup or approximately 2 tomatoes), 3 tablespoons of basil and mash one garlic and combine in a bowl.

Prep the tomato basil and garlic in a bowl

2. Cube 1 avocado, drizzle 2 tablespoons of olive oil and mix. This will be the topping for the Bruschetta, set it aside.

Add avocado and olive oil

3. Now we will make an olive oil sauce to coat the bread with. This is not an exact recipe. Add 3 tablespoons of olive oil, some red pepper flakes, oregano, black pepper and garlic salt.

Mix 3 tablespoons of olive oil, some red pepper flakes, pepper and garlic salt in a small bowl

4. Coat each slice of bread with the olive oil sauce, and place bread slices on a pan with parchment paper.

Coat each slice of bread with some of the sauce.

5. Grate fresh Parmesan cheese on the bread slices, and place them in the oven at 350F for about 5-10 minutes, until the bread gets nice and crispy.

Grate fresh parmesan cheese on the bread slices, and place them in the oven at 350F for 5-10minutes

6. Top the bread slices with the tomato and avocado mixture, and enjoy!

Top with the tomato avocado mixture and enjoy!

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