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 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 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
To change the number of servings, enter the number, then press "calculate". or reset


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
All rights reserved. TVA Group Inc. 2015