Wazzzup mes amis?!?! Still here in Switzerland (or EN SUISSE if you’re feelin’ Frenchie) and life is sooo good! I’ve been up my usual tomfoolery, putzing around little villages, journeying up mountain tops via tram car, daily testing the whole “death by chocolate” hypothesis– you know the drill.
What’s more, thanks to my kitchen and ample supply of nearby cooking buddies, there’s been quite a superb amount cool culinary creations going on here. Take this fantastic recipe ( grace à Emma Rogers) for example. I give you: Literally, the Easiest Guacamole Bruschetta Ever.
This tasty treat combines good ol’ Texas ingredients with a little European class. The fresh baguette really makes this dish reach its maximum toothsome potential, especially when said baguette is smothered with a little garlic, olive oil….. and lots of love!
Fun fact- avocados in Switzerland are beautiful. So luscious and green and mouthwateringly delicious. Two of these, combined with a sweet tomato, lemon juice, salt and pepper are all you need for an extraordinarily easy peasy afternoon meal.
Literally, the Easiest Guacamole Bruschetta Ever
By: Emma Rogers
- 1 baguette
- a few cloves of garlic
- olive oil
- 2 avocados
- 1 tomato, diced
- lemon or lime juice
- salt ‘n pepper
For the guacamole:
- Peel the avocados and place in a medium sized bowl
- Mash the avocados
- Add the diced tomatoes as well as the lemon juice, salt and pepper to taste
For the bruschetta:
- Preheat the oven to 350 degrees and slice the baguette
- Using a spoon, drizzle the bread generously with olive oil. (I actually like to toast in the oven a bit before doing this, just so the bread gets a leeeetle firmer)
- Next, take a garlic clove and rub the slices down.
- Pop those suckers in the oven and cook until the garlic wafts through your house and makes your mouth water, and the bread is golden brown and crispy (about 5-10 minutes).
- Take the bread out and spoon the guacamole onto the slices. Eat everything!