Chef Kelseys Intense Bruscetta Recipe

How to make it

---

• Dice garlic, wash and stem Spinach or Collards.
• Using a bit of the margarine, sautee in frypan over medium heat until leaves wilt and garlic is fragrent, about 5 minutes, cut off heat.
• Dice tomatoes, scoop out avacado meat with a spoon and cut into small, flat pieces. Chop up any remaining optional vegetables you're using, cover and refridgerate until ready to use.
• Toast the english muffins or buns in the toaster. If making Baguette or Ciabatta, put onto foil-lined baking sheet and roast in the oven at 350 for about 10 minutes or so until lightly browned. (Don't turn off the oven)
• When bread is baked/toasted, coat the tops with a layer of either Badia's spread or Margarine.
• Top with garlic/green mixture, diced tomatoes, avacados, then salt, pepper and a bit of onion powder to bring out the taste of the garlic. Add a sprinkle of Parlsey to each.
• Put them in a foil-lined baking sheet and bake for 10 minutes, or until avacado is slightly dark.
• Serve immediately.
• ******Warning: If making Jalapenos, use plastic gloves when handling them raw. Sauteeing them will cut down the heat, making them safer to handle. I learned this the hard way when I made the SouthWest Ziti. You won't wash it off well enough and will eventually rub your eyes without thinking. (Oh, the PAIN- you will pray for death to come and take you!!!)

Eureka!   Close