Last week, I was interviewed by a young journalist from Northwestern. When she asked if she could come over and take a few pictures of me cooking, I had two thoughts:
2. What the hell am I cooking?
Well, this was the result. I wanted to do something that was a twist on something we typically see.
In my opinion, Bruschetta is somewhat of a staple. Any Italian restaurant will offer it as an appetizer. So, fairly simple, right? Tomatoes, cheese, basil, oil...
But what about the twist? Right, about the twist... I decided to combine avocado and peach to make something similar. It's much more delicious than real bruschetta -- and I really like bruschetta. It's creamier, fresher, and more... complicated. :)
Avocado Peach Bruschetta
Prep Time: 10-15 Minutes
- 1 Demi French Baguette
- 2 Avocadoes
- 2 Peaches
- 1/4 Cup Asiago or Parmesan Cheese
- 1/2 Lime, juiced
- Preheat oven to 350.
- Cut baguette into thin pieces that are only half the width of the original baguette. Toast in the oven for 5-10 minutes, or until somewhat crispy.
- Cut avocados and peaches into small pieces.
- Toss with cheese and lime juice.