Honey-Roasted Tomato and Avocado Bruschetta
Makes 4 servings
Ingredients
- 4 slices sourdough bread, cut in half
- 1 avocado, peeled and thinly sliced
- honey-roasted tomatoes (see notes*)
- 6-8 ciliegine (small mozzarella balls), quartered
- sea salt and freshly ground black pepper, to taste
- cilantro garlic sauce (see notes**)
- fresh cilantro
Instructions
- Preheat broiler.
- Place bread on a baking sheet and broil until golden brown and crispy.
- Remove bread from the oven and top each slice with avocado, honey-roasted tomatoes and ciliegine. Season with salt and pepper to taste.
- Broil for 3-5 minutes or until cheese is melted.
- Drizzle cilantro garlic sauce over bruschetta, top with fresh cilantro and serve.
Notes
*To make honey-roasted tomatoes, preheat oven to 375 degrees. Grease a 9" pie plate. Halve cherry tomatoes and arrange in a single layer, cut side up, in the pie plate. In a small bowl, combine 1 minced garlic clove, 2 tablespoons olive oil and 1 tablespoon honey. Whisk together and season with salt and pepper. Drizzle mixture over tomatoes and bake for 30 minutes.
**To make cilantro garlic sauce, in a food processor, combine 1 garlic clove, 1 cup fresh cilantro, ¼ cup olive oil, 2 tablespoons freshly squeezed lemon juice, ½ teaspoon salt and ¼ teaspoon cayenne pepper; purée.
**To make cilantro garlic sauce, in a food processor, combine 1 garlic clove, 1 cup fresh cilantro, ¼ cup olive oil, 2 tablespoons freshly squeezed lemon juice, ½ teaspoon salt and ¼ teaspoon cayenne pepper; purée.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/honey-roasted-tomato-and-avocado-bruschetta/