Recipes of the Week: Guacamole Bruschetta & Feta Dip

Made these two appetizers for our New Years Eve party and they were simply to die for (If I do say so myself). These would be recipes for just about any occasion.

Guacamole Bruschetta:

Ingredients:
1/2 Loaf French Bread (we chose to use a whole wheat sour dough bread and that was just perfect)
1 Clove of Garlic
2 Tablespoons Olive Oil
2 Tomatoes, chopped
2 Avocados, chopped
1/3 Cup Onion, finely chopped
1/4 Cup Cilantro, chopped
2 Tablespoons Freshly Squeezed Lime Juice
1/2 Teaspoon Salt
1/4 Teaspoon Pepper

Directions:
- Slice the bread into 1/2" rounds and place on baking sheet
- Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes
- Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out)
- Brush the tops of the garlic-rubbed toasts with olive oil and set aside
- In a large bowl, combine the chopped tomatoes, avocados, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.
- Spoon a portion of the mixture onto each of the garlic toasts and serve.

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Feta Dip:

Ingredients:
Olive Oil
Feta Cheese (about one block)
Tomatoes (roughly 3 Roma)
1 Bunch of Green Onions (we used a little less)
1 Baguette (we opted for Pita Chips and Crackers)
Greek Seasoning (or just use oregano, salt and pepper)
1 Platter

Directions:
- Wet the platter generously with the olive oil
- Dice green onions and tomatoes. Put them on the platter.
- Crumble feta cheese and add that to the platter.
- Sprinkle seasoning on top
- Mix everything together, gently.
- Slice the bread (if that is what you are using)

Serve.