Usually, in my recipes I prefer to avoid tropical fruits. They are delicious but to get in good shape on the European tables, they are added with pesticides and other chemical treatments. In Sicily, due to climate change, it is possible to cultivate avocado and mango. I buy these fruits directly from the Sicilian farmers and the taste is unique.
This avocado pesto bruschetta has all the freshness of typically summer ingredients like tomatoes and basil (from my vegetable garden) and the delicacy of a pesto, made special by avocado, rich in nutritional properties and so creamy.
Vegan avocado pesto bruschetta: Ingredients
200 g (7 oz) dates (or cherry) tomatoes, washed
Pinch of sea salt
6 tbsp extra virgin olive oil
The juice of one lemon
1 tsp raw coconut sugar
1 tbsp dry spices (oregano, chili pepper)
1 ripe avocado
5 basil leaves, washed
8 brown rice cakes
Vegan avocado pesto bruschetta: Method
- Cut the tomatoes in half, season with sea salt, 2 tablespoons of olive oil, half a lemon juice, sugar (to remove acidity) and spices.
- Bake the tomatoes in a frying pan, covered with baking paper, at 180 ° (350 ° F / Gas 4) for 5-10 minutes.
- Blend the avocado pulp with 4 tablespoons of oil, the basil leaves and a half lemon.
- Spread the pesto over the rice cakes and put on each of the freshly baked tomatoes.