Fresh Picnic Veggie Bruschetta

Name: Fresh Picnic Veggie Bruschetta
Ingredients: 3 or more whole wheat bruschetta slices; 2 avocados; 3 yellow potatoes; 1 2/3 cups cherry tomatoes (about 250 grams); Salt; Pepper; Olive oil; Basil (optional)

Altea M. Blues @cook_12509218

Fresh Picnic Veggie Bruschetta

Altea M. Blues @cook_12509218

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Ingredients

3or more whole wheat bruschetta slices
2avocados
3yellow potatoes
1 2/3 cupscherry tomatoes (about 250 grams)
Salt
Pepper
Olive oil
Basil (optional)

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Steps

1

Boil the potatoes.
2

Peel the potatoes and cut them into small pieces.
3

Peel and cut the avocados into small pieces.
4

Toast the bruschetta slices on a grill pan or in a toaster. If they are too large, cut them in half to make them easier to handle for the picnic. Let them cool.
5

Meanwhile, place the chopped avocado and potatoes in a food processor. Add salt, pepper, and olive oil to taste, then blend until creamy. If you prefer, leave some small chunks for texture. Transfer the mixture to a small bowl.
6

Cut the cherry tomatoes into small pieces and place them in a bowl. Add salt, pepper, olive oil, and basil to taste.
7

To assemble the bruschetta, spread a layer of the avocado and potato cream on each slice, then top with the chopped tomatoes. For best results, keep the ingredients separate and assemble the bruschetta at the picnic.