Avocado Bruschetta

Ingredients

• 300 g ripe tomatoes (4 medium)
• 1 sprig basil
• 2 small cloves garlic
• 3 tbsp Olive oil (30 ml)
• Salt
• Pepper
• brown sugar
• 125 g whole wheat baguette (1 piece)
• 400 g avocado (2 avocados)
• 0.5 lemon
• 1 small red onion
• 2 sprigs coriander
• a little Tabasco

Instructions

1. 1.

   Wash tomatoes, cut the stem ends in a wedge shape. Halve the tomatoes crosswise and remove the seeds.

2. 2.

   Wash basil, shake dry, pluck and chop the leaves. Peel and slice 1 clove of garlic.

3. 3.

   Mix tomatoes, basil and garlic slices with a few drops of olive oil, salt, pepper and sugar. Line a baking sheet with parchment paper. Place tomatoes cut-side up on the baking sheet and dry in the oven at 100 °C for about 2 hours (convection: 100 °C approx. 90 minutes, gas not recommended). Remove and let cool.

4. 4.

   Cut the bread diagonally into slices about 7 mm thick. Toast lightly brown under the hot oven grill on the baking sheet, turning once.

5. 5.

   Peel the second clove of garlic and rub the toasted breads with it.

6. 6.

   Halve the avocados, remove the stones and scoop out the flesh from the shell.

7. 7.

   Cut the avocado flesh into fine cubes, squeeze 1 tbsp of lemon juice over it and mix in.

8. 8.

   Peel the red onion and dice very finely. Add the diced onion to the avocados with the remaining olive oil.

9. 9.

   Wash coriander, shake dry, pluck the leaves, chop and stir into the avocado mixture. Season with salt, pepper and Tabasco. Spread avocado on bread slices and serve avocado bruschetta with sun-dried tomatoes.