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Tomato and Avocado Bruschetta

from Chatelaine Magazine, March 1998

Ingredients:

• 4-6 ripe plum tomatoes
• 1 avocado, ripe to almost overripe makes it nice and creamy
• 2 green onions, chopped
• 1 clove garlic, minced/chopped
• 2 tbsp chopped fresh basil or dried to taste
• 2 tbsp grated Parmesan (LEAVE out)
• 2 tsp freshly squeezed lime or lemon juice (I use a little key lime)
• 1 1/2 tsp olive oil
• 1/2 tsp salt
• pinch black pepper

Preparation:

1. Seed and coarsely chop tomatoes; peel and cut avocado into 1/4 inch cubes. Add avocado to tomatoes in small bowl.
2. Stir in remaining ingredients.... Taste and correct seasonings....

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