Tuesday, July 10, 2012

AVOCADO BRUSCHETTAS AND CHOCOLATE BARK



I have been cooking a lot lately. Since I don't buy meat, I've been going to Vegetarian Times a lot to find helpful easy and fast recipes for whenever I feel famished.

I strongly recommend it since even if you eat meat, these recipes make great side dishes.

Above (top and bottom): Avocado Chimichurri Bruschetta

I actually just toasted some good whole wheat bread and loaded it with this concoction and skipped the oven.

Serves 6

30 minutes or fewer

Talk about a fusion of world cuisines! Cubes of avocado are folded into chimichurri—an Argentinean sauce made of chopped parsley, cilantro, garlic, vinegar, and oil—to create a Latin variation on bruschetta, a classic Italian starter.
2 Tbs. lemon juice
2 Tbs. red wine vinegar
3 cloves garlic, minced (1 Tbs.)
¾ tsp. salt
½ tsp. red pepper flakes
½ tsp. dried oregano
¼ tsp. ground black pepper
¼ cup olive oil
¼ cup chopped cilantro
¼ cup chopped fresh parsley
2 avocados, peeled, pitted, and cubed
6 ½-inch-thick slices whole-grain or ciabatta bread, toasted
Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in small bowl. Whisk in oil, then stir in cilantro and parsley. Fold in avocado cubes. Spoon avocado mixture onto toast slices, and serve.

This has been a favorite of mine for the past month. I have done it so much. What's great is that you can switch the avocado and replace with almost anything you want or use it as a dressing over salad or rice. Yumm!

Above (middle): Cherry–Goat Cheese Bruschetta

Again, I just toasted the bread and skipped the oven. Oh and don't overdo it with the cherries, less is more in this case.

Serves 8

30 minutes or fewer

30 minutes or fewer Cherries give tangy goat cheese a touch of summer sweetness in this colorful bruschetta. If you can’t find shelled unsalted pistachios, use chopped almonds or hazelnuts.
24 thin baguette slices
2 Tbs. olive oil
4 oz. fresh goat cheese, softened
1 ½ cups pitted, chopped fresh cherries
½ cup shelled unsalted pistachios
⅛ tsp. ground black pepper

1. Preheat oven to broil. Place baguette slices on baking sheet, and broil 2 to 3 minutes, or until one side is toasted. Place slices toasted side down on serving platter, brush with olive oil, then spread with thin layer of cheese.

2. Stir together cherries, pistachios and black pepper. Scoop 1 heaping tablespoon cherry mixture onto each goat cheese toast. Serve immediately.



This cholate bark was nothing crazy. I just melted some Carob Chips (the vegan version of chocolate chips) and spread a thin layer over some wax paper. Since I miscalculated how much time I had, I ended up with whole almonds (I prefer shaved almonds, but I was out). I also added some shaved coconut to some of it.