SANDRA’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!

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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.