Servings: 8

Macros for 1 Serving:

PRO: 2 g.  CARBS: 6 g.  FATS: 9 g. 

INGREDIENTS:
2 cups of chopped tomatoes
1 cup of red onions, finely chopped
4 cloves of garlic, finely chopped
2 Tbsp of extra virgin olive oil
1 Tbsp of balsamic vinegar
1/4 tsp of salt
1/4 tsp of freshly ground pepper
2 leaves of basil

For Guacamole:

1 avocado, peeled and cut into pieces
1/8 of a red onion, chopped finely
1/2 roma tomato, chopped finely
Juice from 1/2 a lime
Pinch of chopped fresh cilantro
1/2 tsp. garlic powder
Salt and pepper to taste
8 slices of toasted French bread
 

DIRECTIONS:
Mash avocados, red onion, roma tomato, fresh cilantro, and lime juice in together, until the avocados reach a mild chunky texture. Set aside.
Add in salt, pepper, and garlic powder.

In a bowl mix all the ingredients except for the guacamole and toast. Set it aside for 30 minutes to marinate
On the toast, spread some of the chunky guacamole
Top with the bruschetta mixture