Avocado Chimichurri Bruschetta

Grilled Avocado and Corn Bruschetta with Zesty Chimichurri

Introduction

Say hello to the ultimate summer appetizer—Grilled Avocado and Corn Bruschetta with Zesty Chimichurri! This vibrant and fresh dish takes classic bruschetta to new heights, showcasing creamy avocado, sweet grilled corn, and a tangy chimichurri sauce that dances with flavor. Perfect for al fresco dining or a festive gathering, this recipe is versatile, healthy, and simply irresistible.

Choosing fresh, ripe avocados and the sweetest corn cobs is key to the authenticity of this dish. The avocados should yield slightly to gentle pressure, ensuring a creamy finish that stands up to the other bold flavors. As for the corn, look for bright green husks and plump kernels, as these will grill beautifully, developing caramelized notes that pair delightfully with toasty baguette slices.

Setting yourself up for success means preheating your grill and prepping your bread and corn properly. By coating them with a light cooking spray, you ensure that they will brown evenly without sticking. Assembling the chimichurri sauce while the corn is grilling allows the flavors of fresh herbs and spices to marry beautifully, offering a punchy accompaniment that elevates the dish entirely.

Use a sturdy spatula for grilling and keep a watchful eye to avoid burning. This dish is all about texture—crunchy baguette, creamy avocado, and juicy, slightly smoky corn—coming together in every mouthful.

Ingredients

• 8 oz Bakery baguette: Sliced into ½-inch-thick slices, provides the crunchy base.
• 3 ears fresh corn: Grilled to sweetness, adds a juicy and smoky element.
• Cooking spray: Ensures even browning and prevents sticking.
• 2 cloves garlic: Finely chopped for a pungent kick in the chimichurri.
• ¼ bunch fresh cilantro: Lively herbaceous flavor, finely chopped.
• ¼ bunch fresh Italian parsley: Earthy balance in the chimichurri, finely chopped.
• 2 tablespoons lemon juice: Provides bright acidity.
• 2 tablespoons red wine vinegar: Enhances the chimichurri with depth.
• ¾ teaspoon kosher salt: Essential for seasoning.
• ½ teaspoon crushed red pepper: Adds gentle heat.
• ¼ teaspoon dried oregano: Warm, woody aroma.
• ¼ teaspoon pepper: For balanced seasoning.
• ¼ cup olive oil: Richness and body for the chimichurri.
• 3 ripe Hass avocados: Creamy body, ensures silky texture.

Step-by-Step Instructions

1. Preheat your grill on medium heat to prepare for a beautiful charring on the corn and baguette slices.
2. Prepare the Bread and Corn: Slice the baguette into ½-inch-thick slices. Remove husks and silks from the corn. Apply a light coat of cooking spray to both the bread and corn. This will help in getting an even grill without sticking.
3. Grill the Corn: Place corn directly onto the heated grill. Cook for approximately 8–10 minutes, occasionally turning to ensure even cooking. You're looking for tender kernels with that distinctive grill-mark.
4. Chop and Mix for Chimichurri: In the meantime, finely chop garlic, cilantro, and parsley. Combine them in a medium bowl with lemon juice, red wine vinegar, salt, red pepper flakes, oregano, and pepper. Slowly drizzle in olive oil while continuously whisking to emulsify the mix. This makes for a robustly flavored, smooth chimichurri. Set aside.
5. Grill the Bread: Once the corn is grilled, place the baguette slices on the grill. Grill them for 1–2 minutes per side until they are golden and crispy. Remove and allow to cool.
6. Assemble the Bruschetta: Shell the avocados by peeling, pitting, and slicing. Cut the corn kernels off the cobs carefully. Arrange avocado slices on each bread piece, top with generous spoonfuls of corn, and finished with a delicate drizzle of your tangy chimichurri blend. Serve immediately to enjoy the mix of textures and flavors.

Tips for Troubleshooting

• Bruschetta too moist? Try toasting the baguette slices more or adding less chimichurri if the bread becomes soggy.
• Not enough flavor? Adding another splash of lemon juice or more crushed red pepper can perk up the chimichurri.
• Corn not tender? Extend the grilling time by a minute or two, ensuring a juicy bite.
• Avocado browning? Ensure the avocados are just cut before serving or toss them quickly in lemon juice to prevent oxidation.

Ideas for Pairing with the Recipe

This bruschetta is perfectly complemented by vibrant sides, refreshing beverages, and sweet endings that emphasize its summery appeal:

• Side Dishes: Consider a light arugula salad tossed with balsamic vinaigrette or a simple tomato and mozzarella caprese for an Italian twist.
• Drinks: A crisp white wine like Sauvignon Blanc, a fun and fizzy Prosecco, or a refreshing iced tea with a hint of mint will enhance the flavors.
• Desserts or Garnishes: Finish the meal with fresh berries and whipped cream or a light lemon sorbet to cleanse the palate.

How to Store Properly

• For Refrigeration: Store any leftover bruschetta in an airtight container. It should retain freshness for up to two days, although it's best enjoyed fresh upon assembly to preserve the crispness of the bread and the vibrancy of the toppings.
• For Freezing: While the assembled bruschetta doesn't freeze well due to the fresh ingredients, you can make the chimichurri sauce in advance and freeze it in a small container. Thaw it in the fridge before use.

FAQs

• Can I use frozen corn instead of fresh? Yes, however, the texture might be softer. Ensure it's fully thawed and drained before grilling.
• What other herbs can I use in chimichurri? Mint or basil can be added for a different flavor profile.
• Is there a substitute for avocados? Sliced fresh mozzarella can work as a creamy alternative.
• Why is the chimichurri separating? When oil and vinegar separate, give it a quick whisk before serving to re-emulsify.