Artichoke and Avocado Bruschetta

My daughter went to day care today. Sigh!! And God knows I am a wreck. All these 4 months she was at home being treated royally by her parents and grandparents. But today she is off to this unknown world and I am quite sure she will do great. But I find myself constantly checking my phone thinking that any minute Helen is going to call me asking me to pick my baby up because she has been crying since she was dropped off.

So before I enter the panic mode I need to distract myself thinking about my delicious lunch. Some nice Artichoke and Avacado Bruschetta. No tomatoes needed.  I had seen the artichoke bruschetta recipe on epicurious and thought it would go wonderfully with some mozarella cheese and avocados. I made a few changes including eliminating the mayo and adding chilli falkes to bump it up a little to my spice level. They turned out delicious. They are a great summer snack, but I don't mind them at all for lunch either.

Artichoke and Avacado Bruschetta
Adapted from Epicurious
I made just 4 toasts, but you can easily double the recipe.

A small Jar of Marinated Artichokes, drained and patted dry

1/2 cup Mozarella Cheese (feel free to use any cheese you love like Parmesan etc)

1 Medium sized Avacado, peeled, pitted and cut into 1/2 inch cubes

1 Garlic Clove, peeled and halved

1/2 teaspoon Chilli Flakes

2-3 Basil leaves, washed and thinly sliced

4- 1/2 inch slices of Baguette (I had a sourdough on hand, so I used that instead)

Preheat oven at 425 degrees. Broil or toast the bread and rub them with the Garlic clove. Arrange the Aritchokes on the bread and generously sprinkle with Mozarealla cheese. Broil the bread till the cheese melts and begins to brown.

Add the Avocado cubes and sprinkle with salt, pepper, basil leaves and chilli flakes.

It's almost lunch time and no call yet from Helen. Looks like my baby is doing just fine. I hope I am not speaking too soon.