It’s started. The party season. A month filled with decadent, cheesey, yummy treats everywhere you go!
When I’m entertaining I love to offer my guests delectable little tidbits to ensure they want to come back next year! I’m teasing but truth be told, I do tend to put out too many heavy dishes leaving everybody feeling stuffed. This year, I’m playing around with appetizer ideas that are loaded with freshness, look pretty and are quick to make.
My RED AND GREEN BRUSCHETTA is soooo easy and off the charts yummy. I wouldn’t recommend this dish for a glamorous party because they’re a bit tricky to eat. However, for a casual night with good friends, they’re perfect!
RED AND GREEN BRUSCHETTA
Preheat oven 400*F
Makes 18 pieces
Prepare Pomegranate Salsa – see recipe below
1 loaf French bread, sliced thin
1 ripe avocado, diced small
Extra virgin olive oil
Sea salt flakes
Slice baguette into 18 thin pieces.
Place the baguette slices on a baking sheet.
Drizzle the slices with a little extra virgin olive oil – only on the top side.
Place baking sheet in your oven for 5 minutes or until the toasts are lightly browned.
Remove baking sheet from oven.
Divide diced avocado between the 18 slices
Sprinkle with sea salt then top with a bit of the pomegranate salsa
Makes 1 cup
1 large pomegranates, seeded
1 orange, zested and juiced
Small bunch cilantro, leaves picked and chopped
1 clove of garlic, minced
½ teaspoon dried red chili flakes
Place all ingredients in a medium-sized bowl and toss gently.
Allow flavours to mature for 2 hours at room temperature or up to 4 hours in the refrigerator
THE LOVE: Don’t be tempted to slice the avocado instead of dicing it. You need the little cubes to hold your pomegranate salsa in place. You could mash the avocado but I don’t think it looks as pretty!
Thanks for reading.
Photography by Michelle Hooton