Avocado Bruschetta with Roasted Pepper Sauce

Name: Avocado Bruschetta with Roasted Pepper Sauce
Ingredients: ROASTED PEPPER SAUCE; 1 cup bottled roasted red bell peppers; 1/4 cup bottled sun-dried tomatoes, chopped; 2 cloves garlic, peeled; 3 tablespoons lemon juice; 2 tablespoons balsamic vinegar; AVOCADO GARNISH; 1 large ripe Haas avocado, pitted, peeled and cut into 1/2-inch chunks; 1 small orange tomato, cut into 1/2-inch chunks; 2 small yellow tomatoes, cut into 1/2-inch chunks; 1 tablespoon extra-virgin olive oil; 1 tablespoon lemon juice; Salt (to taste); 20 slices sourdough flute, cut 1/2 inch thick, brushed with olive oil and lightly toasted

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The sauce can be made ahead of time, but prepare the avocado mixture and toast the bread right before serving. If you have trouble finding orange and yellow tomatoes, substitute with cherry tomatoes.

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Ingredients

ROASTED PEPPER SAUCE
1 cup bottled roasted red bell peppers
1/4 cup bottled sun-dried tomatoes, chopped
2 cloves garlic, peeled
3 tablespoons lemon juice
2 tablespoons balsamic vinegar
AVOCADO GARNISH
1 large ripe Haas avocado, pitted, peeled and cut into 1/2-inch chunks
1 small orange tomato, cut into 1/2-inch chunks
2 small yellow tomatoes, cut into 1/2-inch chunks
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
Salt (to taste)
20 slices sourdough flute, cut 1/2 inch thick, brushed with olive oil and lightly toasted