Mango-Avocado Bruschetta

      Flipping winter, it is a real biotch these days. Mid- January, Holidays behind us, everyone watching their carbs, and nothing put dropping temperatures to keep us company. Uugghhhh, I know. So right around this time, I’ll take anything to bring some warm and summer thoughts to mind. And that’s where this recipe caught me…it read like and looked like a Miami Times headline, combining tropical, tasty and tempting. 

       Really, it was such a refreshing appetizer. The flavors were each so pronounced yet in sync with each other. Even the combination of textures- crunch from the bread, creaminess from the avocado, crispy from the diced vegetables, were just delectable. And then there was the cilantro. I wasn't sure if I was going to like it, I hear you're either a hater or lover of this herb. Results- I think I’m leaning towards the latter here. It was so lively, just the perfect pop to each bite. 

     And although we loved this topping over the bruschetta, I definitely think the mixture would be a home-run over grilled chicken or a crispy cheese quesadilla. Both paired with an ice cold Corona or a Salty Margarita. Damn winter, you’ve even got me forfeiting my beloved red wine! 

     So I say, the heck with old man winter. Make this dish, crack open a cold one, put on your flip flops even if you have socks on and jump ahead 5 months. Cheers and enjoy……

Mango-Avocado Bruschetta 

Serves: 8

Source: Celebrity Chefs Cookbook

Ingredients:

4 TBS olive oil, divided 

1 avocado, thinly sliced

1 mango, diced

3 TBS red onion, diced

2 TBS fresh lime juice

2 TBS red bell pepper, diced

1 TBS fresh cilantro, chopped

1 garlic clove, minced

salt and pepper

1 small baguette, cut into 12-16 slices

1. Heat griddle or grill pan over medium heat
2. Grill or sear avocado for about 2 minutes per side, until charred a bit. Cut into 1/4 in. pieces 
   
   
   
3. Brush both sides of bread with2 TBS  olive oil (or more depending on your bread size, you want it glistening) and grill or sear each side for about 2-3 minutes each side, until golden and toasted. Put aside
4. In a medium size deep bowl, mix avocado, mango, red onion, lime juice, red bell pepper, garlic, cilantro with about 2 TBS oil. Season with salt and pepper
5. Spoon over toast pieces or refrigerate until ready to serve