Blood Orange & Avocado Bruschetta

Blood Orange & Avocado Bruschetta
Print Recipe
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.
Blood Orange & Avocado Bruschetta
Print Recipe
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.
Ingredients
Servings:
Instructions
  1. Cut the baguette into slices.
  2. 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.
  3. Peel as much of the white pitch from the oranges as you can.
  4. Segment the fruit by cutting in between the membranes to release the flesh of each segment.
  5. Squeeze any remaining juice from the membranes into a separate bowl, and then discard the membranes.
  6. Add the garlic, olive oil, salt, and pepper to the bowl with the orange juice and blend.
  7. Peel and seed the avocados, and mash the flesh. Add to the garlic mixture and blend well.
  8. You can toast the baguette slices in the oven for 2 to 3 minutes, or use them fresh.
  9. Spread each slice with the avocado mixture, then top with a segment of blood orange.
Recipe 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.

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