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Name: Bruschetta Bread, Avocados, Tomatoes And Bacon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 Garlic; 1 Loaf of bread e.g. bloomer; 1/4 Lemon squeezed; 1 Avocado sliced; 2 ts Tapenade (black olive); Salt and pepper; 3 ts Pesto; 6 Strips bacon; olive oil; 1/4 Red onion sliced; 2 Tomatoes sliced; Balsamic vinegar

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INGREDIENTS

1 Garlic
1 Loaf of bread ; e.g. bloomer
1/4 Lemon ; squeezed
1 Avocado ; sliced
2 ts Tapenade ; (black olive)
Salt and pepper
3 ts Pesto
6 Strips bacon
olive oil
1/4 Red onion ; sliced
2 Tomatoes ; sliced
Balsamic vinegar

Servings

INSTRUCTIONS

Cut the bread diagonally to get longer slices, about 3/4 inch thick. Dribble some olive oil on both sides of the slice and then chargrill the bread. Place the bacon under the grill and cook until crispy. Prepare the avocado by halving it and removing the stone, peeling off the skin to leave the flesh which should then be sliced thinly. Pour some lemon juice over the slices. When the bread is ready, remove it from the chargrill and rub a clove of garlic over the surface of the bread. Spread some tapenade on both slices of the bread. On top of each slice, place some slices of avocado and tomato. In a bowl, mix some pesto with olive oil and balsamic vinegar (4 parts oil to 1 part vinegar) to make a dressing. Spoon the dressing over the top of the bruschetta slices. Add some slices of the red onion and a sprinkling of rock salt to the top of the bruschetta. With a pair of tongs, place 3 slices of bacon on top of each bruschetta slice and garnish with any remaining avocado.

NOTES

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Bruschetta Bread, Avocados, Tomatoes And Bacon

1 Garlic
1 Loaf of bread e.g. bloomer
1/4 Lemon squeezed
1 Avocado sliced
2 ts Tapenade (black olive)
 Salt and pepper
3 ts Pesto
6 Strips bacon
 olive oil
1/4 Red onion sliced
2 Tomatoes sliced
 Balsamic vinegar

Cut the bread diagonally to get longer slices, about 3/4 inch thick.  Dribble some olive oil on both sides of the slice and then chargrill  the bread.    Place the bacon under the grill and cook until crispy. Prepare the  avocado by halving it and removing the stone, peeling off the skin to  leave the flesh which should then be sliced thinly. Pour some lemon  juice over the slices.    When the bread is ready, remove it from the chargrill and rub a clove  of garlic over the surface of the bread. Spread some tapenade on both  slices of the bread. On top of each slice, place some slices of  avocado and tomato.    In a bowl, mix some pesto with olive oil and balsamic vinegar (4  parts oil to 1 part vinegar) to make a dressing. Spoon the dressing  over the top of the bruschetta slices. Add some slices of the red  onion and a sprinkling of rock salt to the top of the bruschetta.    With a pair of tongs, place 3 slices of bacon on top of each  bruschetta slice and garnish with any remaining avocado.

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Nutrition

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Serving Size: 1 Serving (1035g)
Recipe Makes: 1

Calories: 2364
Calories from Fat: 1250 (53%)

Amt Per Serving		% DV

	Total Fat 138.9g	185 %
	Saturated Fat 35g	175 %
	Monounsaturated Fat 74.3g
	Polyunsanturated Fat 17.8g
Cholesterol 114.2mg		35 %
Sodium 3764.5mg		130 %
Potassium 2428.4mg		64 %
Total Carbohydrate 223.7g		66 %
	Dietary Fiber 26.3g	105 %
	Sugars, other 197.4g
Protein 65.9g		94 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2364

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