Avocado Black Garlic Bruschetta with Tomato and Basil Recipe

Sweet, fermented black garlic replaces regular garlic as the rub for this appetizer; while mashed avocado makes a creamy base for the tomatoes and basil that top it off.

Ingredients

• 2 pints (454 grams)

  grape or cherry tomatoes

• 2

  cloves garlic, minced

• 1 tablespoon

  extra virgin olive oil

• 1 tablespoon

  balsamic or white wine vinegar

• 1 large

  Hass avocado

• Salt to taste

• 1 baguette

• 5

  cloves black garlic

• 1/2 cup (14 grams)

  fresh basil leaves, chopped

• Freshly ground pepper, to taste

Directions

Chop tomatoes into small pieces and place in a medium sized bowl with minced garlic, olive oil, vinegar and salt, gently tossing to coat tomatoes. (Alternatively, you can use a large jar, cover it and gently shake contents.)

Slice avocado in half and remove pit. Scoop center out with a tablespoon (if avocado is soft enough, just peel back skin and center will fall out) and place in a small bowl. Mash avocado with spoon until a smooth paste forms and set aside.

Slice baguette diagonally into 1/2 inch pieces and place on a baking sheet. Toast under broiler until golden, watching closely, and flip over, repeating with other side.

Once bread slices are cool enough to touch, lightly rub black garlic on upside of bread slices.

Spread a scant amount of avocado paste over rubbed black garlic and top avocado bruschetta with tomato mixture, chopped basil leaves and freshly ground black pepper.