Many late Saturday afternoons, I enjoy preparing hors d'oeuvres for family and friends, being mindful to use nutritious ingredients. Today I prepared avocado tomato confit bruschetta and crudités with sesame dip, served with a cold glass of champagne.
Directions
- Tomato Confit (prepare in advance; it keeps refrigerated for up to 3 days in a bit of olive oil): Coat a baking dish with the 3 tablespoons olive oil, 2 cloves crushed garlic, thyme leaves, salt and pepper. Cut the plum tomatoes lengthwise in half and remove the seeds. Place them face down on the seasoned baking dish, pressing them gently into the seasoning. Bake at 200°F (90°C) for 2–3 hours, turning over after 1 hour, until soft and slightly caramelized.
- Brush the baguette slices with olive oil, place on a baking dish and bake at 350°F (175°C) until golden brown and crispy. Set aside to cool.
- Mash the avocado with the lime juice, chili powder and garlic until smooth. Add salt and pepper to taste.
- Spoon a dollop of avocado purée on top of each baguette crisp.
- Top with tomato confit.
℞ M.D. Notes
- When tomatoes are eaten with fats like olive oil, our body's absorption of the carotenoid lycopene found in tomatoes is significantly increased.