The Argentinean chimichurri sauce puts a Latin twist on the ever-popular Italian appetizer.
Fast and easy to make!
Serves 2-3 (as a side dish or appetizer)
1 tbsp. freshly-squeezed lemon juice
1 tbsp. red wine vinegar
1/2 tbsp. garlic, crushed
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes
1/4 tsp. dried Mexican oregano
1/8 tsp. ground black pepper
1/8 cup olive oil
1/8 cup chopped fresh cilantro
1/8 cup chopped fresh parsley
1 avocado, cubed
2-3 1/2-inch thick slices of good bread (ciabatta, French baguette, Italian), toasted
1. Combine the lemon juice, vinegar, garlic, salt, red pepper, black pepper, and oregano in a small bowl. Whisk in the oil and then stir in the cilantro and parsley. Carefully fold in the avocado chunks. Spoon the mixture onto the toasted bread.
Avocado Chimichurri Bruschetta from the September 2008 issue of Vegetarian Times.
I don't remember changing anything (I made this over a month ago) but I'd love to try adding some tomato to this next time.
*I'll try to remember to take a photo next time, too!*