Tested till perfect Avocado and Tomato Appetizer

Avocado and Tomato Appetizer

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2005

Recipe2 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8

Ingredients

  • 6 6anchovy filletanchovy fillets, or 1/3 cup (75 mL) chopped pitted olives
  • 1-1/2 cups 1-1/2cupscherry tomatocherry tomatoes, quartered
  • 1/4 cup 1/4cupfinely chopped Spanish onion or sweet onion
  • 1/4 cup 1/4cupminced fresh parsley
  • 2 tbsp 2tbsplemon juice
  • 2 tbsp 2tbspextra-virgin olive oil
  • 1 tbsp 1tbspdrained capercapers
  • 2 2avocadoavocados
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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.

Nutritional Information Per each of 8 servings: about

cal 125 pro 2g total fat 11g sat. fat 2g
carb 6g fibre 3g chol 3mg sodium 151mg

% RDI:

calcium 2 iron 6 vit A 6 vit C 20
folate 18
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