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.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 125 |
| pro | 2 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 6 g |
| fibre | 3 g |
| chol | 3 mg |
| sodium | 151 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 6% |
| vit A | 6% |
| vit C | 20% |
| folate | 18% |
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6 anchovy fillets or 1/3 cup (75 mL) chopped pitted olives
1-1/2 cups (375 mL) cherry tomatoes, quartered
1/4 cup (50 mL) finely chopped Spanish or other sweet onion
1/4 cup (50 mL) minced fresh parsley
2 tbsp (25 mL) lemon juice
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) drained capers
2 avocados
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.
Additional Information
Source
Canadian Living Magazine: June 2005
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