Cooking With Dough

Avocado Crostini with a Strawberry Mango Bruschetta

I am a big fan of appetizers…  I love all the variety of a bunch of small bites when entertaining, its so fun to experiment with new recipes and this one was something I came up with when I had lots of extra fruit leftover and tried to do a spin on the classic bruschetta.

I know it may sound like a strange combination of flavors, but let me tell you…  avocado paired with fruit is a match made in heaven! 

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Ingredients

1 French baguette, cut into even slices

2 ripe avocados

1 mango, finely diced

10 strawberries, finely diced

1 cup basil leaves, julienned

Juice of 1 lemon

½ tsp. sugar

1 tsp. red wine vinegar

2 cups plus 2 tsp. balsamic vinegar

3 tbsp. brown sugar

Olive oil, for drizzling

Coarse sea salt

 

Process

Preheat oven to 400 degrees

In a medium sized bowl combine the mango, strawberries, basil, lemon juice, granulated sugar, red wine vinegar, and 2 tsp. of balsamic vinegar. Sprinkle with salt and pepper, give the mixture a final toss and set aside to marinate for 20 minutes.

In a medium sized pot over medium-high heat add in the 2 cups of balsamic vinegar and 3 tbsp. brown sugar, bring mixture to a moderate boil, (Continue stirring the entire time to prevent the mixture from burning) boil for 5 minutes until mixture starts to reduce and thicken. After 5 minutes turn heat to medium-low and continue to simmer for another 10 minutes. Once the mixture resembles a syrup like consistency it is done; set it aside to cool.

Place the slices of baguette on a baking sheet, drizzle olive oil over top and sprinkle with salt, bake at 400 degrees for about 10 minutes or until lightly golden brown.

Once baguette slices (also called crostini once baked) are baked top each one with a few slices of avocado, spoon the mango strawberry bruschetta mixture over top the avocado and drizzle each one with the balsamic reduction; sprinkle coarse sea salt over top and they are ready to serve!