YUMMO Tuesday {Guacamole Bruschetta}

Guacamole may be one of my most favorite things ever. I found this recipe (thank you Pinterest..are you surprised?) and knew I had to share it today.

We have been having guests over to our house like crazy lately. I don't know about you, but I really enjoy recipes that I can whip up in no time, that require little effort, and one's that I already have most of the ingredients in our house anyways. Call me lazy but it's the summertime and I'd much rather be spending the time outside and with our guests. :) This recipe fits perfectly into my 'summer plan'.

Prep Time: 15 min

Cook Time: 6 min

Yield: 12-15 servings

Ingredients:

½ loaf French bread
1 clove garlic
2 Tablespoons olive oil
2 tomatoes, medium chopped
2 avocados, medium chopped
1/3 cup finely chopped onion
¼ cup chopped cilantro
2 Tablespoons freshly squeezed lime juice
½ teaspoon salt
¼ teaspoon pepper

Directions:

Preheat the oven to 400ºF.
Slice the French bread on the diagonal into ½" rounds and place on a baking sheet.
Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.
Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).
Brush the tops of the garlic-rubbed toasts with olive oil and set aside.
In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.
Spoon a portion of the mixture onto each of the garlic toasts and serve.

...You should probably go and make this this weekend. It will be a hit!

Next up - another recipe that caught my eye {ok, most do.}



Baked Southwestern Egg Rolls

Ingredients:

2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)

Directions:

In a large bowl, combine everything but the egg roll wrappers.  Mix well to blend.  Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center.  Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center.  Continue rolling into an egg roll shape until a small part of the remaining point is still free.  Dip a finger in water or beaten egg and lightly brush on the edges of the free corner.  Finish rolling and press to seal closed.  Repeat with the remaining wrappers and filling.
Preheat the oven to 425˚ F.  Lightly oil a baking sheet with cooking spray.  Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray.  Bake for about 15 minutes, or until lightly brown, turning halfway through baking.  Serve warm with salsa.


**Both of these recipes are relatively healthy for you & are vegetarian. Scrumptious!

...and just because I think this is the coolest idea ever and I would eat this entire spread in .5 seconds...

So simple, yet GENIUS.

What is your favorite veggie?

Right now I am eating broccoli like it's going out of supply soon.

I just love it so much.

Would you make any of these recipes?!

Tell me your favorite simple summer recipes for when you have guests over!  

xo.