Avocado and Tomato Appetizer

Author: Canadian Living

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.

  • Portion size 8 servings

Ingredients

  • 6 anchovy fillets or 1/3 cup (75 mL) chopped pitted olives
  • 1 1/2 cup cherry tomato quartered
  • 1/4 cup finely chopped Spanish onion
  • 1/4 cup finely chopped sweet onion
  • 1/4 cup minced fresh parsley
  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon drained caper
  • 2 avocados

Method

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 facts <b>Per each of 8 servings:</b> about

  • Sodium 151 mg
  • Protein 2 g
  • Calories 125.0
  • Total fat 11 g
  • Cholesterol 3 mg
  • Saturated fat 2 g
  • Total carbohydrate 6 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Avocado and Tomato Appetizer