This Bruschetta was a lovely early Fall dish – utilizing the sumptuous end of Summer produce and enjoyed on the back deck while still warm enough to sit outside.
BRUSCHETTA WITH TOMATO AND MINT
1 baguette, cut crosswise into rounds
1/4 cup chopped parsley
1/4 cup chopped fresh mint
2 tablespoons lime juice
1 tablespoon pickled jalapeño peppers, chopped
1 pound assorted heirloom tomatoes, stemmed and chopped
2 avocados, halved, pitted, peeled, cut into small cubes
Heat oven to 425F. Arrange bread on large rimmed baking sheet. Brush with oil, sprinkle with salt and pepper. Bake until crisp, 10 to 12 minutes. Cool.
In a medium bowl, mix parsley, mint, lime juice and chopped jalapeños. Mix in tomatoes, then avocados, season with salt and pepper. Spoon onto toasts.
Recipe adapted from Bon Appetit, August 2006