bookmark_borderSANDRA’S SOURDOUGH and AVOCADO PANZANELLA

It’s terrific how these pickled red onions become so crispy
while being refrigerated in this flavorful brine

giving you a delicious sweet-salty vib…

Servings: 4
Prep: 10 Mins.
Toast bread cubes: 12 Mins.
Let stand: 10 Mins.
Sourdough Baguette (recipe)
INGREDIENTS
Panzanella:
2 cups cubed sourdough baguette (measure after cubing)
2 cups chopped tomatoes (measure after chopping)
1/2 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1/4 cup sliced pickled red onions
2 tablespoons thinly sliced fresh basil leaves
1/4 teaspoon freshly ground black pepper
Final addition:
1 avocado, cut into 1/2″ cubes
METHOD
Preheat the oven to 325 degrees F. Arrange the bread cubes on a rimmed baking sheet in a single layer. Bake until lightly toasted, about 12 minutes.
Pickled Red Onions (recipe)
Meanwhile, place chopped tomatoes in a colander placed over a bowl, and toss them with 1/2 teaspoon kosher salt. Let stand 10 minutes to allow excess liquid to drain, discard juices in bowl.
Whisk the olive oil and vinegar together in a large bowl. Add the toasted sourdough cubes, chopped tomatoes, pickled red onions, basil, and pepper; toss to coat.  Let stand for 10 minutes for flavors to meld.
Just prior to serving, gently fold in the cubed avocado, and then serve. ~ Enjoy!

bookmark_borderSANDRA’S SOURDOUGH SMASHED-AVOCADO BRUSCHETTA

A little bit of heaven in every bite,
and these snacks are so easy to prepare 

with ingredients I generally have on hand…

Yield: 8 slices as a side, or 16 as an appetizer

Prep: 10 Mins.
Bake: 10 Mins.
INGREDIENTS
Sourdough:
Click here for recipe:
sourdough baguette

1 (12″) sourdough baguette

1 fresh garlic clove, halved crosswise (for rubbing on hot toasted bread)
Spread:
1 smashed avocado
Bruschetta:
1 (14.5-oz can) diced Italian seasoned tomatoes*, drained (then squeezed with hands, and chopped finer)
3 large fresh basil leaves, julienned
1 tablespoon balsamic vinegar
1 tablespoon Mazola oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Garnish:
Feta cheese crumbles
METHOD
Preheat the oven to 350F.
In a small bowl, add the tomatoes, basil, balsamic vinegar, oil, and salt and pepper. Mix thoroughly and let sit for 10 minutes at room temperature.
Smash the avocado in a separate small bowl; set aside.
Cut baguette in half lengthwise, place on a baking sheet, and bake until golden brown, about 10 minutes.
Remove from oven, while bread is hot, rub each slice with garlic clove halves. Spread each with smashed avocado, then top with tomato mixture. Garnish with feta crumbles. Slice crosswise into 8 (to serve as a side), or 16 pieces (to serve as an appetizer). ~ Enjoy!

~~~~~~~~~~~~~~~
Tip:

* Feel free to use (as I sometimes do when I have them on hand), fresh roma tomatoes vs canned – it will take about 1-1/2 cups, de-seeded and juiced, then finely chopped.