Blood Orange & Avocado Bruschetta

Blood Orange & Avocado Bruschetta

This colorful version of bruschetta is sure to be a hit as an appetizer or addition to a buffet dinner. Garlic, and pepper add even more flavor, with the rich texture of avocado to complete the effect.
Course Appetizers

Ingredients
  

  • 1 fresh baguette
  • 2 avocados
  • 2 blood oranges
  • 1 clove garlic minced
  • 3 tablespoons olive oil
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper to taste

Instructions
 

  • Cut the baguette into slices.
  • Using a sharp knife or vegetable peeler, cut the zest (i.e. the red/orange colored part only of the peel) from the orange. Slice the zest into strips, and then chop.
  • Peel as much of the white pitch from the oranges as you can.
  • Segment the fruit by cutting in between the membranes to release the flesh of each segment.
  • Squeeze any remaining juice from the membranes into a separate bowl, and then discard the membranes.
  • Add the garlic, olive oil, salt, and pepper to the bowl with the orange juice and blend.
  • Peel and seed the avocados, and mash the flesh. Add to the garlic mixture and blend well.
  • You can toast the baguette slices in the oven for 2 to 3 minutes, or use them fresh.
  • Spread each slice with the avocado mixture, then top with a segment of blood orange.

Notes

This colorful version of bruschetta is sure to be a hit as an appetizer or addition to a buffet dinner. Garlic, and pepper add even more flavor, with the rich texture of avocado to complete the effect.
Keyword Moro blood orange
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