Ok, truth: who else is eating avocados these days like they’re the only thing on earth? Maybe it’s my Costco-size portion every week (guys, it’s six for just $4.25 right now in my area! Insane) so I’m finding creative ways to use them. For a fun lunch with two girlfriends for a little Target beauty projects I have in the works (you might have seen loads of the pixi product on my Instagram feed), I made this quick and amazingly delicious avocado bruschetta, plus a salad (will be sharing that soon), which included some turkey bacon. Want to beef these up? Consider putting real turkey bacon or regular bacon large crumbles on top for added crunch. We did that impromptu style and it was so, so good.
Loaf of French bread, sliced on a diagonal
Two large avocados
1/4 chopped yellow onion
Juice from 1/2 of a small to medium lemon
Kosher salt, to taste
Pre-heat oven to 400 degrees, lay slices of bread on baking sheet and lightly drizzle with olive oil. Cook three to five minutes.
Scoop out two large avocados; for ease, cut in half lengthwise. With a sharp knife, cut vertical lines in the avocado, being careful to not pierce the skin. Then cut horizontal lines to create little squares. Use a spoon to scoop into a bowl. Do this for all avocados (takes three minutes total!).
Add in lemon juice, which helps to retain green color.
Chop 1/4 to 1/2 of yellow onion, add in.
Mix together, slightly mashing to taste. I prefer it to be chunky.
Add salt, and place mixture on top of bread.
You have Bruschetta!