South West Bruschetta

Chipotle peppers, avocados and tomatoes result in a new twist on traditional bruschetta.

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Ingredients:

• 1 pkg (8 oz) cream cheese, room temp
• 1 1/2 Tbsp pureed chipotle peppers (in adobo)
• 2 avocados
• 1 lemon
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 6 roma tomatoes
• 1 minced garlic clove
• Fresh grated parmesan (optional)
• 1 medium loaf of fresh French or Italian bread

Method

Mix cream cheese & chipotle together and set aside. In a seperate container, combine avocado pulp, juice of one lemon, cumin, plus salt and pepper (to taste). Mixture should have a creamy texture. Remove the seeds from the tomato and discard. Dice tomato and garlic and place in a seperate container. Slice bread lengthwise and then slice into 8 pieces, aproximately big enough for 2 bites. Drizle with olive oil and place under a broiler until golden. Remove toasted bread and spread with the cream cheese mixture. Place avocado puree on top of cream cheese. Top with diced tomatoes. You may garnish with fresh grated parmesan. Place on serving tray and enjoy.

Notes: You may add more or less chipotle. Use only very ripe avocados. Sangria goes very well with this.

Number of servings: 8

Submitted By: JPETE00
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