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🍽️ Avocado Bruschetta with Sun-Dried Tomatoes

304 kcal · 30 min · 4 servings

Ingredients

• 300 g ripe tomatoes (4 medium tomatoes)
• 1 sprig basil
• 2 small garlic cloves
• 3 tbsp olive oil (30 ml)
• salt
• pepper
• raw cane sugar
• 125 g whole wheat baguette (1 piece)
• 400 g avocado (2 avocados)
• 0.5 lemon
• 1 small red onion
• 2 sprigs cilantro
• a little Tabasco

Instructions

1. 1. Wash the tomatoes thoroughly under running water.
2. 2. Cut out the hard stem areas in a wedge shape.
3. 3. Cut the tomatoes horizontally in half.
4. 4. Carefully remove the seeds with a spoon or your fingers.
5. 5. Wash the basil and shake it well to dry it.
6. 6. Pluck the basil leaves from the stems.
7. 7. Chop the basil leaves finely.
8. 8. Peel one clove of garlic.
9. 9. Slice the garlic clove thinly.
10. 10. Place the tomato halves, chopped basil, and garlic slices in a bowl.
11. 11. Drizzle a few drops of olive oil over them.
12. 12. Season with salt and pepper to taste.
13. 13. Add a pinch of sugar.
14. 14. Gently mix all ingredients together.
15. 15. Place a sheet of baking paper on your oven rack.
16. 16. Place the tomatoes cut-side up on the rack.
17. 17. Preheat the oven to 100 degrees Celsius.
18. 18. Dry the tomatoes in the oven for about 2 hours.
19. 19. If using convection, reduce the time to approx. 90 minutes.
20. 20. Remove the tomatoes from the oven.
21. 21. Let the tomatoes cool down completely.
22. 22. Slice the bread diagonally into pieces about 7 millimeters thick.
23. 23. Place the bread slices on the oven rack.
24. 24. Turn on the grill and preheat it.
25. 25. Toast the bread slices until light brown.
26. 26. Turn the bread slices once to toast them evenly.
27. 27. Remove the toasted bread slices from the oven.
28. 28. Peel the second clove of garlic.
29. 29. Rub the toasted bread slices vigorously with the fresh garlic clove.
30. 30. Cut the avocados in half lengthwise.
31. 31. Remove the pits from the avocado halves.
32. 32. Carefully separate the avocado flesh from the skin.
33. 33. Cut the avocado flesh into very small cubes.
34. 34. Squeeze one tablespoon of lemon juice over the avocado cubes.
35. 35. Gently fold the lemon juice into the avocado.
36. 36. Peel the red onion.
37. 37. Dice the red onion very finely.
38. 38. Add the onion cubes to the avocado mixture.
39. 39. Add the remaining olive oil.
40. 40. Wash the cilantro thoroughly.
41. 41. Shake the cilantro dry.
42. 42. Pluck the cilantro leaves from the stems.
43. 43. Chop the cilantro leaves finely.
44. 44. Fold the cilantro leaves into the avocado mixture.
45. 45. Season the mixture with salt, pepper, and Tabasco.
46. 46. Spread the avocado mixture evenly on the bread slices.
47. 47. Serve the bruschetta together with the sun-dried tomatoes.

Nutrition per serving

• kcal: 304
• Protein: 4 g · Fett/Fat: 23 g · Carbs: 18 g