2 smallTomatoes, deseeded and diced in very fine small cubes
1Spring Onion, halved lengthwise and finely sliced
2tablespoonsfresh Cilantro, very finely chopped
½smallcoloured Bell Peppers, very finely diced
½smallYellow Bell Pepper, very finely diced
2Jalapeños, deseeded and ribs removed, finely chopped (if you want your bruschetta’s spicy hot, keep the ribs and some seeds), or red chili pepper
25mlLime juice
20mlEVOO, Extra Virgin Olive Oil
1teaspoonDry Oregano
1teaspoonSea Salt
½teaspoonfreshly ground Black Pepper
1loafFrench Baguette bread, sliced to ¾ cm thickness
Instructions
Turn the oven to 180 degrees C, air circulation, and put your rack halfway in the oven.
Brush the baguette slices with the oil and season with the salt, sprinkle with the oregano and place in an oven proof dish. Cook for 20 minutes until nicely charred and keep aside.
Add the avocados, tomatoes, shallot, all peppers, cilantro, lime & pepper into a bowl and lightly toss without overdoing it. Scoop a full tablespoon of the avocado mixture onto the baguette slices and serve.