I always love to do a play on an old favourite. When people go out to dinner you usually see tomato bruschetta on the first course part of the menu. Although I agree the traditional tomato bruschetta is absolutely delicious I think adding guacamole is a nice twist. This cold pizza is really fresh and tastes like an open faced wrap.
Serves 1 (double it up if you plan on serving one tortilla per person)
Preheat oven to 400 degrees F.
Ingredients:
- 1/2 cup cherry tomatoes, sliced in half
- 1/2 cup honey ham, sliced in small thin strips
- pinch of coarse salt
- freshly cracked black pepper
- 1 tsp fresh basil, chopped
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1/2 cup sliced cucumbers
- 1/4 to 1/2 cup of feta cheese crumbles
- Tortilla flat bread (don't use the small soft tortilla use the larger ones)
Quick Guacamole Ingredients:
- 1 avocado, mashed (use a potato masher or a fork to make it easier)
- 1 tbsp fresh lemon juice
- pinch of coarse salt
- freshly cracked black pepper
- 1/2 tsp paprika (optional)
In a large bowl, add and mix the cherry tomatoes, basil, salt, pepper, ham, lemon juice, the olive oil, and the feta cheese crumbles. Slice the cucumbers and set aside for now in a small bowl. Take your tortilla bread and cut it into quarters and put it on a baking sheet and put it into the preheated oven until it has lightly toasted. This should take about 3 minutes. While you're toasting the tortilla, mash the avocado and add in the another guacamole ingredients and mix.
Take out the tortilla from the oven and place it on a plate. Take the guacamole and spoon the mix on each quartered tortilla (be generous here you want to use this as your glue to stick the rest of the ingredients). Then take the cucumbers and layer it on top of the avocado mixture. Spoon the cherry tomato mixture on top of the cucumbers and it is ready to serve.
Print This
