In just a few days, I’ll be headed to Chicago for my 10th (yes, 10th!) HOW Design Live conference. It seems like only yesterday I was hopping on a plane to Boston for the 2014 event. Where does the time go?

While I’m away, I’ll be dreaming of this avocado bruschetta, featuring homemade sourdough spiked with a Spanish spice blend. (Did I mention I’ve recently partnered with Hatchery to promote some of their amazing artisanal ingredients? Unwrapping each tasting box is always a treat!)

The bread is delicious as is but even better topped with creamy avocado, honey-roasted tomatoes (watch out – these are addictive!), fresh mozzarella and a drizzle of cilantro garlic sauce.

Serve avocado bruschetta with Marcona almonds, a green salad and chilled white wine for a light meal. Or round it out with a Spanish tortilla. Either way, you can’t go wrong.

Recipe adapted from Cafe Delites.



Honey-Roasted Tomato and Avocado Bruschetta Save Print Makes 4 servings Ingredients 4 slices sourdough bread, cut in half

1 avocado, peeled and thinly sliced

honey-roasted tomatoes (see notes*)

6-8 ciliegine (small mozzarella balls), quartered

sea salt and freshly ground black pepper, to taste

cilantro garlic sauce (see notes**)

fresh cilantro Instructions Preheat broiler. Place bread on a baking sheet and broil until golden brown and crispy. Remove bread from the oven and top each slice with avocado, honey-roasted tomatoes and ciliegine. Season with salt and pepper to taste. Broil for 3-5 minutes or until cheese is melted. Drizzle cilantro garlic sauce over bruschetta, top with fresh cilantro and serve. Notes *To make honey-roasted tomatoes, preheat oven to 375 degrees. Grease a 9" pie plate. Halve cherry tomatoes and arrange in a single layer, cut side up, in the pie plate. In a small bowl, combine 1 minced garlic clove, 2 tablespoons olive oil and 1 tablespoon honey. Whisk together and season with salt and pepper. Drizzle mixture over tomatoes and bake for 30 minutes.

**To make cilantro garlic sauce, in a food processor, combine 1 garlic clove, 1 cup fresh cilantro, ¼ cup olive oil, 2 tablespoons freshly squeezed lemon juice, ½ teaspoon salt and ¼ teaspoon cayenne pepper; purée. 3.5.3208

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