Thursday, October 7, 2010

Autumn Bruschetta

Seasonal eating is not a new fad.  Your grandparents did it, depending on their age.  Nearly everyone’s great-grandparents did.  In other parts of the world people are still doing it.  In some cultures, people have been doing this for generations, even with the advent of modern technology’s refrigerator, and the ingenious development of shipping food from all over the world.  Some cultures understand and respect that there are some things that nature does much better than we humans can do, and they look to the seasonal harvests to greatly influence what they eat and when they eat it because of the nutrients and energy particular foods offer us at different times of the year.   

Some of the best foods you can be eating this season include mangoes, avocados and tomatoes.  These foods can be combined to create a great bruschetta that pairs nicely with slices of toasted baguette or with corn chips as a salsa.  This recipe was inspired by an appetizer my daughter and I shared a few months ago at a local restaurant.  I was dubious about fruit in a bruschetta, but was pleasantly surprised.  Don’t be afraid of the veggie/fruit combining.  You will be amazed at how nicely these flavors and textures blend (and it looks really pretty, too!).

Ingredients & Directions:
Finely chop and combine in large bowl:
1 avocado
½ mango
1 tomato
3 cloves garlic
1 Tablespoon onion

Dress with:
Juice of 1 lemon
1 Tablespoon olive  oil
1 Tablespoon dried parsley
Crushed red pepper (to taste)
a pinch of sea salt

This is great when made a few hours ahead and allowed to sit (refrigerated).  Gently stir before serving.

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