CUISINE: AVOCADO FETA BRUSCHETTA

When Ash and I were first married, we used to frequent a restaurant called the Chaparosa Grill.  Every time we dined there, we always ordered the Avocado Feta Bruschetta appetizer.  Because we were so enamored with this particular dish, I thought I'd try to recreate it at home.  And these were the delicious results.  

Avocado Feta Bruschetta
(serves 1-2 people)

. 2-3 roma tomatoes
. 1 avocado
. several large basil leaves
. 1/4 cup feta cheese
. drizzle of balsamic vinaigrette (I use Ken's Steakhouse Balsamic w/ honey brand)
. pinch of salt & pepper
. 1 loaf french bread

First I diced the tomatoes, avocados and basil leaves and mixed them together in a bowl.  I added the salt and pepper, followed by the feta cheese.  Then I cut the loaf of bread in diagonal shaped slices, buttered one side and grilled them using my cast iron pan on the stove.  Afterwards I assembled the bread on a plate and topped the slices with the avocado bruschetta mixture.  Finally, I drizzled the balsamic vinaigrette to top it off.  This recipe isn't exact, you can always add more or less.  Ash doesn't care for Avocado, so I make hers without it.

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