Tuesday, October 2, 2012

VeganMoFo Day 2: Avocado Chimichurri Bruschetta

This was the cover recipe for the Vegetarian Times magazine special issue highlighting readers' recipes.  It must have made the cover because it's such a simple (yet elegant) and delicious dish.  Plus, avocados are beautiful...at least I think so.

  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 3 cloves garlic, minced (1 tablespoon)
  • ¾ teaspoon salt
  • ½ teaspoon red pepper flakes
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground black pepper
  • ¼ cup olive oil
  • ¼ cup chopped cilantro
  • ¼ cup chopped fresh parsley
  • 2 avocados, peeled, pitted, and cubed
  • 6 ½-inch-thick slices whole-grain or ciabatta bread, toasted
1.      Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in small bowl.
2.      Whisk in oil, then stir in cilantro and parsley. Fold in avocado cubes.
3.      Spoon avocado mixture onto toast slices and serve.

So, here's my version.  Purty, ain't it? 

I have to admit that I've never tried chimichurri before, even during my trip to Argentina years ago. Oops. I'm not sure if it's supposed to taste garlicky, tangy, spicy, or what.  But I do know that either way, this recipe is a true feast for your eyes and tummy.  It was so simple to make too.  Serve it as a tasty hors d'oeuvre at your next bash or serve it as the main course.  Kudos to the Vegetarian Times reader who came up with this one.