Recipe (english)

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:
194 kcal
14 g
3 g
15 g

(C)opyright by Marions Kochbuch