This bruschetta has all the freshness summer, like tomatoes and basil and the delicacy of a pesto, made special by avocado.
Image by G. Giustolisi
Usually, in my recipes I try to avoid using tropical fruits. They are delicious, but to get them here in Italy in good shape is very hard. In Sicily, due to climate change, it is possible to cultivate avocado and mango. I buy these fruits directly from the Sicilian farmers and the taste is unique.
This bruschetta has all the freshness of typically summer ingredients like tomatoes and basil (from my vegetable garden) and the delicacy of a pesto, made special by avocado, rich in nutritional properties.
A New Summer BruschettaVeronica Lavenia
- 200 g 7 oz dates (or cherry) tomatoes, washed
- Pinch of sea salt
- 6 tbsp extra virgin olive oil
- The juice of one lemon
- 1 tsp raw coconut sugar
- 1 tbsp dry spices oregano, chili pepper
- 1 ripe avocado
- 5 basil leaves washed
- 8 brown rice cakes
- Cut the tomatoes in half, season with sea salt, 2 tablespoons of olive oil, half a lemon juice, sugar (to remove acidity) and spices. Bake the tomatoes in a frying pan, covered with baking paper, at 180 ° (350 ° F / Gas 4) for 5-10 minutes.
- Blend the avocado pulp with 4 tablespoons of oil, the basil leaves and a half lemon. Spread the pesto over the rice cakes and put on each of the freshly baked tomatoes.
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.