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Bruschetta with Argentinian avocado Chimichurri


  • Toss the avocado with the red onion, coriander, mint, honey, red wine vinegar, a slurp of Tabasco and seasonings until well combined. Taste for seasoning.
  • Spray both sides of the bread with oil and grill.
  • Mound the Chimichurri on each piece of bread and serve.
  • nb.  If you prefer, you can put the Chimichurri in a bowl and serve with plenty of toast or dried biscuits on the side.


  • 2 ripe avocadoes, cubed
  • ¼ red onion, finely sliced
  • 2 heaped tbsp chopped fresh coriander
  • 2 heaped tbsp chopped fresh mint
  • 1 tbsp honey
  • 2 tbsp red wine vinegar
  • Tabasco (or chopped fresh chillies)
  • sea salt & freshly ground pepper
  • olive oil spray
  • 1 baguette, sliced on the angle

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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