"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cali-schetta Recipe

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This recipe for Cali-schetta, by , is from Book Club Moms of Walnut Creek Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Gwen Skeva

Category:
Category:

Ingredients:  
Ingredients:  
baguette, cut into 1/2" pieces, sliced on the diagonal
3 tbsp olive oil
2 large garlic cloves
2 medium ripe tomatoes, seeds removed and chopped
1/2 onion, finely chopped
1/4 cup grated parmesan cheese
2 tbsp chopped cilantro
2 tbsp lime juice
1/4 tsp salt
1/4 tsp pepper
1 large avocado, pitted, peeled and chopped

Directions:
Directions:
Preheat oven to 350
1. Lightly brush each side of sliced bread and toast on a baking sheet for about 4 minutes per side. When cooled, rub one side of toast with a whole peeled garlic clove. This step can be done ahead of time.
2. In a medium mixing bowl, mix together one minced garlic clove with the rest of the ingredients and 1 tbsp of olive oil. Cover and refrigerate at least 30 minutes.
3. Top the toasted bread pieces with the salsa mixture and serve.
4. If I bring this to a party, I prepare some on a platter and bring the salsa mixture in a small bowl along with bread in a basket for guests to help themselves - less work!

 

 

 

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