One of the many perks about being in the Natural Kitchen Cooking School was the healthy and delicious snacks the staff would have out for us to munch on in between doing food prep or listening to a nutrition lecture. We always had delicious herbal teas, some of my favorites being genmaicha (brown rice) tea or Japanese twig tea, along with some amazing dips, hummus, corn chips, etc. to delight in.
One day, one of the cooking assistants brought in this amazing guacamole (but much chunkier, thus the bruschetta label) that her daughter had made. It disappeared quickly as we dipped corn tortillas in it. The recipe was listed in Vegetarian Times and it is simply amazing! Guacamole with a super kick! The only change I’d make in the future is to reduce the amount of olive oil the recipe calls for. Other than that, it’s all systems go!
Overall, I’d rate this recipe a 4 1/2 out of 5 carrots on the veganlicious scale!
2 responses to “Avocado Chimichurri Bruschetta”
This looks delicious! Totally bookmarking this. I bet I could impress some folk with this one at my next dinner party 😉
Glad you like it! Let me know how it turns out if you make it in the future.