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Avocado And Tomato Bruschetta With Cucumber Salad

Submitted by Marissa DeSantis.

Prep
Cook
Serves 4people
Ingredients
1
baguette, sliced into rounds
2
medium-sized tomatoes, diced (i love heirlooms
1
small cucumber, diced
1
small bell pepper, diced
1
green onion, ends finely chopped
fresh basil, finely chopped
3
tbsp The Wright Pils
1
tbsp olive oil
1
tsp fresh lime juice
black pepper and salt to taste
1
clove fresh garlic, minced
black pepper and salt to taste
3
extra-ripe avocados
fresh lime juice (optional)
Directions
1.
Preheat oven to 350 degrees. Arrange baguette slices on tray and pre-bake for 3 minutes, or until crispy. Remove from oven. In a bowl, toss tomatoes, cucumber, pepper, green onion, basil, The Wright Pils, vinegar, and lime juice. Add black pepper and salt. Let sit in refrigerator for an hour or overnight.
2.
With a mortar & pestle (or in a bowl using a fork), smash peeled avocados until smooth. Mix in garlic, salt, and pepper, and add a little lime juice if desired.
3.
Spread avocado mixture over baguette rounds and top with tomato/cucumber salad mixture. Serve cold as an appetizer or healthy snack.

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