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Avocado bruschetta Rezept zurück zur Rezeptübersicht

Avocado bruschetta Zutaten für 4 Personen

Zubereitungszeit: 15 Minuten

Schwierigkeit: einfach


12 Scheibenciabatta bread
1 avocado
3 ELyogurt
½ bell pepper
1 red onion
1 clove of garlic
12 mint leaves
6 TLavocado oil
1 Prisesalt and pepper

Preheat the oven to 200 °C top / bottom heat. Cut avocado in half, remove kernel, scoop out the pulp with a spoon and cut into dice. Chop bell pepper and onion, finely mince the garlic and mix with avocado dice, yogurt, salt and pepper.

Cut ciabatta into 2 cm slices and drizzle over with avocado oil (around half a teaspoon per slice). Place on a baking tray with parchment paper and bake for 5 to 10 minutes. Serve on plates or small wood boards. Spread out the avocado mix on the bread and garnish with fresh mint leaves.

In this bruschetta recipe, classic olive oil is replaced with avocado pulp oil.

Download Recipe as PDF