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| Avocado Bruschetta with Roasted Pepper Sauce December, 2001  Makes 20 / The sauce can be made ahead of time, but prepare the avocado mixture and toast the bread right before serving. If you have trouble finding orange and yellow tomatoes, substitute with cherry tomatoes.Roasted Pepper Sauce 1 cup bottled roasted red bell peppers 1/4 cup bottled sun-dried tomatoes, chopped 2 cloves garlic, peeled 3 tablespoons lemon juice 2 tablespoons balsamic vinegar Avocado Garnish 1 large ripe Haas avocado, pitted, peeled and cut into 1/2-inch chunks 1 small orange tomato, cut into 1/2-inch chunks 2 small yellow tomatoes, cut into 1/2-inch chunks 1 tablespoon extra-virgin olive oil 1 tablespoon lemon juice Salt, to taste 20 slices sourdough flute, cut 1/2 inch thick, brushed with olive oil and lightly toasted 1. Place all sauce ingredients in a blender or food processor, and process until smooth. Cover and refrigerate. 2. In medium-size bowl, toss avocado and tomato chunks with lemon juice and olive oil. Season with salt. 3. Using a knife, spread about 1 tablespoon of sauce on each slice of toasted bread. Arrange the avocado garnish on top. Serve immediately. Calories 113,Fat 4,Perfat 29,Cholesterol 0,Carbo 17,Protein 3,Fiber N/A,Sodium N/A |