Featured Recipe: Guacamole bruschetta
By: Nancy Blackmer, a registered dietitian at Advocate Sherman Hospital in Elgin, Ill.
An easy to prepare, delicious low-fat, appetizer. The bruschetta can also be used as a topping to grilled chicken or fish, too.
Nancy enjoys adding avocado to her salads and sandwiches. Avocados are incredibly nutritious, containing heart healthy monosaturated fats and fiber, and as a result, can help lower cholesterol and triglyceride levels. They are delicious and easy to incorporate in your diet.
- ½ loaf French bread
- 1 clove garlic
- 2 tbsp. olive oil
- 2 medium avocados
- 2 medium sized tomatoes
- 1/3 cup chopped onion
- ¼ cup chopped cilantro
- 2 tbsp. lime juice
- ½ tsp. salt
- ¼ tsp. pepper
- Preheat oven to 400 degrees.
- Slice the French bread on a diagonal into ½” rounds and place on baking sheet.
- Toast in oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.
- Remove from oven and immediately gently rub one side of each slice with garlic clove.
- Brush the tops of each slice of the garlic rubbed toasts lightly with olive oil. Set aside.
- In a separate bowl, combine the chopped tomatoes, onion, avocado, lime juice, cilantro, salt and pepper. Mix together gently, making sure the avocado is well coated in the lime juice.
- When ready to serve, place a spoonful of bruschetta mixture on each piece of bread and serve.
Preparation time: 15 minutes
Cook time: 6 minutes
Yields 12 servings
Calories: 80 kcals
About the Author
Jennifer Benson, health enews contributor, is manager of public affairs and marketing at Advocate Sherman Hospital in Elgin. She has 10+ years of community development and communication experience for non-profits in the Elgin area and has a BA in Architecture from Judson University. Outside of work you can find her planning the next adventure near water or rocks, re-organizing spaces, entertaining two needy cats, defaulting to curry or taco dinners, and growing green things wherever she can find room.