AVOCADO BRUSCHETTA WITH BALSAMIC REDUCTION #HEALTYFOOD #AVOCADO

In any case, one thing I'll never underestimate is balsamic decrease. I could drink it by the jug and I'm certain it'll go down so easily. Also, it's total flawlessness on this avocado tomato bruschetta. With dried up bread cuts and a basic, new cherry tomato and avocado blend shortly of olive oil, salt and pepper, you'll need to make a dinner out of this starter!

INGREDIENTS:

• 1 baguette, thinly sliced
• 1/4 cup olive oil, divided
• 1/2 cup balsamic vinegar
• 2 tablespoons brown sugar, packed
• 2 cups cherry tomatoes, halved
• 1 avocado, halved, seeded, peeled and diced
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup basil leaves, chiffonade

DIRECTIONS:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Place baguette slices onto prepared baking sheet. Drizzle with 2 tablespoons olive oil. Place into oven and bake for 8-10 minutes, or until golden brown.
3. To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.
4. In a large bowl, combine tomatoes, avocado, remaining 2 tablespoons olive oil, salt and pepper, to taste.
5. Top each baguette slice with tomato mixture, garnished with basil.
6. Serve immediately, drizzled with balsamic reduction.

For more detail :http://bit.ly/2MdjUHo

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