Avocado and Tomato Appetizer

By The Canadian Living Test Kitchen

105 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	125125 cal
pro	2 g2g pro
total fat	11 g11g total fat
sat. fat	2 g2g sat. fat
carb	6 g6g carb
fibre	3 g3g fibre
chol	3 mg3mg chol
sodium	151 mg151mg sodium
% RDI:	-
calcium	22 calcium
iron	66 iron
vit A	66 vit A
vit C	2020 vit C
folate	1818 folate

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Top crusty bread, bruschetta-style, with this mix of creamy, ripe avocados, juicy tomatoes and sweet onion. If the tomatoes are tiny, just cut them into halves.

Ingredients

6 6anchovy filletanchovy fillets, or 1/3 cup (75 mL) chopped pitted olives
1-1/2 cups cherry tomatoes , quartered1-1/2 1-1/2cups cupscherry tomatocherry tomatoes, quartered
1/4 cup finely chopped Spanish onion 1/4 1/4cup cupfinely chopped Spanish onion or sweet onion
1/4 cup minced fresh parsley 1/4 1/4cup cupminced fresh parsley
2 tbsp lemon juice 2 2tbsp tbsplemon juice
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1 tbsp drained capers 1 1tbsp tbspdrained capercapers
2 avocados 2 2avocadoavocados

Preparation

In small bowl, cover anchovies with cold water and let soak for 15 minutes. Drain and pat dry; finely chop and place in bowl. Add tomatoes, onion, parsley, lemon juice, oil and capers.

Peel, pit and cut avocados into chunks; arrange on serving plates. Mound tomato mixture over avocados.

Source : Canadian Living Magazine: June 2005

Keywords : Appetizers; Avocado; Anchovies; Tomatoes; Onions; Capers; Parsley;

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