This extremely versatile dish comes to us from Daniel Ducharme, chef and owner of Riverbank Bistro in Edmonton. It is shown here on delicious crostini and makes a perfect appetizer, but it can also make a great dip instead of regular guacamole, as a burger or taco topping, on top of chili or even eggs for breakfast!
2 ripe avocados, diced
¼ cup (60 mL) extra virgin olive oil
4 roma tomatoes, seeds removed and roughly diced
¼ red onion, finely diced
1 garlic clove, minced
¼ cup feta cheese, finely crumbled
2 Tbs fresh basil, chopped
2 Tbs fresh parsley, chopped
¼ tsp salt
¼ tsp black pepper
Cherry tomatoes for garnish (optional)
1 French baguette
1 garlic clove
Olive oil as needed
To taste salt and pepper
- Gently mix avocados and olive oil in a large mixing bowl (the more gently you mix will ensure the avocados are coated with oil and remain as individual pieces, and not turn to mush).
- 2. Add remaining ingredients and gently fold through.
- 3. Preheat oven to 350º F. Slice baguette into thick rounds and place on a baking sheet lined with parchment paper.
- 4. Lightly brush each piece of bread with olive oil, and season with salt and pepper.
- 5. Place baking sheet in oven, and bake for approximately 10-15 minutes or until golden brown.
- 6. Once the crostinis cool, cut garlic clove in half and rub lightly on each piece.
- 7. Spoon a heaping scoop of the bruschetta mixture on each crostini, and garnish with a halved cherry tomato.