Avocado Chimichurri Bruschetta

Avocado Chimichurri Bruschetta

For Avocado Chimichurri Bruschetta mix lime juice with olive oil and season with pepper from the mill, salt, dried oregano and thyme. Cut half a red onion and garlic into very fine cubes and mix in. Finely chop the smooth parsley and mix into the Chimichurri paste. Halve a ripe avocado lengthwise and remove it from the core with a twisting motion. Peel the peel, dice the avocado and mix with the Chimichurri. For bruschetta, cut off four slightly thicker slices of Ciabatta bread and roast in a toaster. If you want to prepare larger quantities of bruschetta for a cold buffet, you can also roast the ciabatta in the oven. Arrange the avocado Chimichurri shortly before serving so that the bruschetta remains crispy.

Servings: 4, Difficulty: 
Preparation time: 15 minutes, Total duration: 15 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
194 kcal
14 g
3 g
15 g

(C)opyright by Marions Kochbuch