Disclosure: This is a compensated campaign in collaboration with Latina Bloggers Connect and Avocados from Mexico.
Summer thus far has been filled with Avocados. I have been busy whipping up guacamole, avocado pistachio pound cake, avocado corn salad, avocado artichoke dip, avocado grapefruit salad and sliced avocado on everything imaginable. No, I don’t tire of Avocados from Mexico. I just keep thinking of new ways to enjoy them. Last week I added a few chunks to a spicy pasta salad and the results were delightful. This week I’ve been all about tomatoes and watermelon, and already both those ingredients are compatible counterparts to the creamy avocado. The question is: How to mix them? I’m in constant craving of food that is fresh and light, especially during these summer months. I want to experience a rainbow of colors in my food and at the same time knock my taste buds out with something exquisite. I just let my imagination go wild, with no direction to start with except I was going to grill some avocados and use tomato and watermelon. It’s always a pleasant surprise digging into my fridge and pulling out random things that I think might go well with whatever I’m preparing. Recently was one of those days. I pulled open the veggie drawer and found cucumber, red onion, and some fresh basil. My cheese drawer was supplied with crumbled blue cheese, and I had just bought a french bread loaf. I quickly started chopping and grilling bread. Rainbow Bruschetta was on it’s way and in a matter of minutes my family and I would all be enjoying it. I took a few pictures as I prepped (pictured above and below) and will also post my picture on the Avocados From Mexico recipe page. It’s a great place for avocado lovers to get ideas on what to make with avocados. So many great dishes, and lucky for us we have the entire year to be able to try them all.
If you want to upload your Avocado recipe to the Avocados From Mexico recipe page, just click here! Go ahead…. it’ll inspire someone to make your fabulous avocado dish.
Ingredients for Grilled Avocado Blue Cheese Rainbow Bruschetta:
- 1 – Avocado from Mexico (sliced in half and grilled)
- salt to taste
- french bread loaf (sliced into 2 inch slices)
- 8 – yellow cherry tomatoes (cut into 1/4 inch chunks)
- 1 – red tomato (cut into 1/4 inch chunks)
- 1 – small cucumber (about 3 inches long) (cut into 1/4 inch chunks)
- 1/2 – red onion (sliced very thinly)
- 2 – garlic cloves (chopped super small)
- 1/4 – cup watermelon (cut into 1/4 inch chunks)
- 3 – fresh basil leaves (chopped into small strips)
- 2 1/2 – tablespoons olive oil
- 1/4 – cup crumbled blue cheese
- Cut avocado in half, and remove the pit.
- Sprinkle with a little salt.
- Place avocado on a hot grill for 5 to 10 minutes or until grill marks form on the flesh of the avocado.
- Cut french bread loaf into slices and toast on grill until golden crisp. Set to the side.
- In a large bowl add yellow tomato, red tomato, cucumber, red onion, garlic, watermelon, and basil. Mix to combine.
- Then pour in olive oil and salt. Mix well and set to the side.
- Cut avocado into chunks, then scoop out of shell and add to the tomato/ basil mixture.
- Mix to combine.
- Then with a tablespoon top each of the grilled bread slices with tomato/avocado mixture. Place on a plate, and continue with the next one.
- Then sprinkle the entire place with blue cheese crumbles.
- Eat! Enjoy! Love Avocados From Mexico!