Recipe: Gluten Free Avocado Bruschetta with Green Sauce

Ah, Martha Stewart.  I have to hand it to you!  You always come through for me in a pinch.  Always.

You see, I’m running short on time and have quite a few things left from my CSA bin delivery.  Yes.  I know.  I don’t even eat out that often anymore.  Once a week…generally on the weekend…and it’s usually always at Annie May’s Sweet Café on Saturday morning.

But…with my bin ingredients needing some attention, I noted this morning that my avocado was now ripe.  Not just ripe…but at that perfect creamy ripeness.  So…I scrapped my original plan to make Maple Roasted Brussels Sprouts and instead thought about what I could do with the ingredients I have in my fridge and pantry…that I could use avocado with.

I puzzled it out for much of the day…until I found this recipe.  It’s one of Martha Stewart’s.  And yes…it is sheer perfection.  The only thing I did differently was I used kale in my sauce instead of parsley…because I have plenty of kale to use!  HA!  Oh, and I used slices of gluten-free sandwich bread instead of the crispy French bread that you would normally use to make bruschetta.

Trust me…you’ll eat this up as fast as Cathy and I did tonight!

Recipe: Gluten Free Avocado Bruschetta with Green Sauce

Gluten Free Avocado Bruschetta with Green Sauce

Gluten Free Avocado Bruschetta with Green Sauce

Servings: 4
Time: Prep 10 minutes; Bake 10 minutes

Ingredients:

  • 2 ripe Hass avocados, pitted and peeled
  • 1 tablespoon freshly squeezed lemon juice
  • 8 slices gluten-free sandwich bread, toasted
  • 1 small clove garlic, peeled
  • 6 leaves of kale, trimmed
  • 3/4 cup packed basil leaves
  • 5 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1-1/2 teaspoons red-wine vinegar
  • Salt and freshly ground pepper

 

Directions:

Place the garlic in a food processor, and pulse.

Add the kale, basil, 5 tablespoons olive oil, vinegar, and salt and pepper to taste; puree.

Set the sauce aside.

Cut the avocados into 1/2-inch chunks.  Toss with the lemon juice and remaining 2 teaspoons olive oil.

Spread a scant tablespoon of the green sauce on each slice of bread.

Arrange the avocado chunks on the bread, sprinkle with a pinch of ground pepper.

Serve immediately.

~*~*~

This dinner was so simple and yet…so fantastic all at once.  It really wasn’t hard to make at all.  When toasting the bread is what takes up most of your time, you’re doing it right.  Seriously…this was a flavor haven of sheer recipe awesomeness.  The avocado was smooth, creamy, and soft.  The sauce had this great flavor to it…without being overly oily.  Think of it as a sort of kale and basil pesto.  What that ended up doing was really bringing this amazing earthy and light flavor to the dish itself.

One bite…and you’ll be hooked.  I added a sprinkle of red chili flakes to mine…because a little hit of heat is an amazing thing.  I sort of want to make it all over again.  YUM!

 

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