"Mexican" Bruschetta

Sorry, the name for the recipe is lame, but it's the best I could do (it's cuz of the garlic and avocado). Olé.

This one is easy and seriously, holy shize, OMG tasty.

"Mexican" Bruschetta

Ingredients:

Some good lookin' tomatoes (not too sweet), diced
Fresh basil, rinsed and roughly chopped
1 ripe avocado, diced
Fresh mozzarella (not the hard stuff), diced
Crushed garlic (I use the stuff from the tube or the jar... again, I'm anti-stinky fingers)
A couple glugs of olive oil
Salt and pepper

Note: This salad is best served with all ingredients at room temperature. Yes, the cheese, too. Trust me. It won't kill you. I think (this is my disclaimer).

Serve on top of (toasted) French bread rounds or homemade olive oil croutons (this is easy too, recipe below).

Total time: less than 10 mins
(i.e., good to make when you're starving and want food that isn't pizza or other junk fast, or if you're invited to a picnic and you don't want to cook something that involves fire)

1. Put diced tomatoes into a medium-sized bowl, add a little salt.
2. Add basil, mozzarella, garlic, olive oil, pepper.
3. Add avocado and gently mix into salad.
4. Eat with bread!

Olive oil croutons:
French bread, sliced into 1/4 inch rounds
(Garlic, optional)
Olive oil
Salt

Use your fingers or a paper towel (or a brush, if you're fancy) to lightly coat one side of French bread rounds. Rub with a little garlic if so inclined (or if you already have stinky fingers). Lightly sprinkle with salt. Toast on both sides (wet side up first). Eat. Done.