Ingredients
- 1 cup (approx. 230 g) chopped Florida Grapefruit sections
- 2 to 3 whole garlic cloves, peeled, cut in half
- 3 to 4 ripe Roma tomatoes, seeded and chopped
- 1 baguette, sliced on the bias
- 1 large avocado, chopped
- ½ small red onion, chopped
- ¼ cup (60 ml by volume) chopped coriander
- 2 tablespoons (30 ml) olive oil
- Salt and pepper to taste
- Grapefruit segments, optional for garnish
- Coriander sprigs, optional
Instruction
- Preheat oven to 350° F (180°C). Place baguette slices on a baking sheet and toast for 5 to 7 minutes or until golden brown. Rub the toasted side of the bread with the cut side of the garlic cloves; reserve.
- In medium bowl, combine tomatoes, grapefruit, avocado, red onion, coriander, olive oil, salt and pepper; toss gently to combine. Spoon grapefruit mixture over prepared bruschetta. Garnish with fresh grapefruit segments and coriander, if desired.
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