Con Poulos
February 26, 2018 12:00 PM

“Sweet, tangy peaches and creamy avocado are perfect foils for each other,” says the chef and author of Chloe Flavor

Chloe Coscarelli’s Peach & Avocado Bruschetta

1 large ripe avocado, diced
1 ripe peach, diced
½ cup chopped fresh basil
1 Tbsp. white balsamic vinegar
1 Tbsp. olive oil, plus more for drizzling
1 tsp. granulated sugar or agave syrup
¼ tsp. sea salt
¼ tsp. black pepper
1 small French baguette, cut diagonally into
½-in.-thick slices
Balsamic glaze, for drizzling

1. Preheat oven to 425°. Combine avocado, peach, basil, vinegar, olive oil, sugar (or agave syrup), salt and pepper in a large bowl; gently toss to coat. Set aside.

2. Place bread slices on a large rimmed baking sheet, and drizzle lightly with olive oil. Bake in preheated oven until lightly browned, 5 to 7 minutes.

3. Place toasts on a platter, and top each with avocado-peach mixture; drizzle with balsamic glaze.

Serves: 6 to 8
Active time: 20 minutes
Total time: 25 minutes

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