Avocado Bruschetta with Balsamic Reduction
You really take things for granted until it’s taken away from you, like the benefits of living in an apartment. Do you ever realize that with an apartment, you have a giant dumpster for your endless amount of trash? But now that Jason and I have moved into a house, we’re limited to 2 teeny trash bins and pick-up is only on Fridays! And with this move, we have a TON of boxes and crap that we’re trying to get rid of. I managed to find a recycling center nearby, which has pretty much become my best friend. I’ve been there twice today, unloading cardboard boxes and styrofoam peanuts. I can’t wait until we’re all unpacked and I can start cooking and photographing!
But one thing I’ll never take for granted is balsamic reduction. I could drink it by the bottle and I’m sure it’ll go down so smoothly. And it’s absolute perfection on this avocado tomato bruschetta. With crusty bread slices and a simple, fresh cherry tomato and avocado mixture in a little bit of olive oil, salt and pepper, you’ll want to make a meal out of this appetizer!
INGREDIENTS :
1 baguette, thinly sliced
1/4 cup olive oil, divided
1/2 cup balsamic vinegar
2 tablespoons brown sugar
2 cups cherry tomatoes, halved
1 avocado, halved, seeded, peeled and diced
Kosher salt and freshly ground black pepper, to taste
1/4 cup basil leaves, chiffonade
INSTRUCTIONS :
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Place baguette slices onto prepared baking sheet. Drizzle with 2 tablespoons olive oil. Place into oven and bake for 8-10 minutes, or until golden brown.
To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.
In a large bowl, combine tomatoes, avocado, remaining 2 tablespoons olive oil, salt and pepper, to taste.
Top each baguette slice with tomato mixture, garnished with basil.
Serve immediately, drizzled with balsamic reduction.
