Chimichurri Avocado Bruschetta


  • 2 EA Avocados From Mexico, cubed
  • 1 EA Baguette, whole grain, sliced into 1/2 in thick slices
  • Chimichurri Sauce
  • 1 c Parsley, fresh
  • 1/4 c Oregano, fresh (or 2 tsp dried)
  • 1/2 EA Red onion, small, chopped
  • 2 EA Garlic cloves
  • 1 tsp Red pepper flakes
  • 1 Tbsp Lemon juice
  • 1/4 c Olive oil


  1. Prepare Chimichurri: Using a food processor, add parsley, oregano, onion, garlic and pulse to chop herbs. Add the red pepper, red wine vinegar, lemon juice and olive oil and pulse two to three times to blend liquid to herbs. Gently mix in the cubed avocados.
  2. Prepare Toast: Preheat oven to broil. Slice baguette diagonally into ¼ inch slices and arrange on a baking sheet. Spray lightly with olive oil cooking spray. Place in the middle of the oven and broil for 5 minutes
  3. Assemble: Spoon chimichurri-avocado mixture onto each toasted baguette piece and serve immediately

Nutrition Facts

Recipe makes 8 servings

Serving Size 1 serving (517g)

Amount per serving

Calories 240

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

  • Daily Value*
  • Total Fat 13g 17%
    • Saturated Fat 2g 10%
    • Trans Fat 0g
  • Cholesterol 0mg 0%
  • Sodium 220mg 10%
  • Total Carbohydrate 0g 0%
    • Dietary Fiber 6g 21%
    • Total Sugars 2g
      • Includes 0g Added Sugars 0%
  • Protein 5g
  • Vitamin D 0mcg0%
  • Calcium 100mg8%
  • Iron 4.4mg25%
  • Potassium 260mg6%



Learn more about the amazing avocado, including it’s rich
history, cultural impact and tasty ways to eat this delicious
superfood in guacamole as well as other dishes! © 2024 All rights reserved.

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