Recipe of the Week! Southwest Bruschetta

At the BYOB Winter White Wine gathering a little over a week ago, I wanted to try something new and found this recipe. They went very quickly and I will definitely be making them again, but next time I will double the recipe, it is that good. Would be great for a Super Bowl party! But please, be warned, they do have a kick, especially because I added a little bit extra chipotle!

Southwest Bruschetta

Chipotle peppers, avocados and tomatoes result in a new twist on traditional bruschetta.

Ingredients:

1 pkg (8 oz) cream cheese, room temp (I used light cream cheese)
1 1/2 Tbsp pureed chipotle peppers (in adobo) (I think I put in 2 T.)
2 avocados
1 lemon
1/2 tsp ground cumin
Salt and pepper to taste
6 roma tomatoes (I used little grape tomatoes because it was what I had on hand)
1 minced garlic clove
Fresh grated parmesan (optional) (I did not add this, but I think it would be good with a shredded mexican mix too)
1 medium loaf of fresh French or Italian bread

Directions:

Mix cream cheese & chipotle together and set aside. In a seperate container, combine avocado pulp, juice of one lemon, cumin, plus salt and pepper (to taste). Mixture should have a creamy texture. Remove the seeds from the tomato and discard. Dice tomato and garlic and place in a seperate container. Slice bread lengthwise and then slice into 8 pieces, aproximately big enough for 2 bites. Drizle with olive oil and place under a broiler until golden. Remove toasted bread and spread with the cream cheese mixture. Place avocado puree on top of cream cheese. Top with diced tomatoes. You may garnish with fresh grated parmesan. Place on serving tray and enjoy.

Number of Servings: 8