...with a lil' twist: Bruschetta with Avocado, Tomato and Corn

Bruschetta is absolutely delicious. Putting anything on a toasted baguette is bound for success. With my lil' twist mindset, I decided to give it a go with bruschetta. I will never be making traditional bruschetta again. I urge you to try this recipe while it's still warm enough to use the grill (to anyone viewing this outside of southern California), although it is so amazing that using an inside grill (or oven) will suffice just the same.

With A Lil' Twist's Avocado, Tomato and Corn Bruschetta with Cilantro Dressing
Prep Time: 30 minutes / Cook Time: 20 minutes / Serving Size: 8-12

Ingredients:
Dressing:

1/2 Cup Olive Oil
Handful of Cilantro, Finely Chopped
1/4 Tsp. Red Wine Vinegar
1/2 Tsp. Granulated Garlic
1/2 Tsp. Salt
1/2 Tsp. Pepper
Juice and Zest of 1 Lime

Bruschetta:

2 Baguettes of your choice (I used sourdough)
1/4 Cup of Olive Oil
3 Garlic Cloves, Crushed
4 Avocados, Diced Small
1-2 Corn
1 Pint of Grape Tomatoes, Quartered
1/2 Red Onion, Diced Small
1/2 Tsp. Salt
1/2 Tsp. Pepper

Directions:
Put the crushed garlic into 1/4 cup of olive oil and set aside.

For the dressing, place chopped cilantro into a bowl and add 1/2 cup off olive oil. Pour in red wine vinegar, granulated garlic, salt, pepper, lemon zest and juice and mix together. Put in fridge for 20-25 minutes.

Shuck and clean the corn. Brush the corn with the garlic olive oil and season with salt and pepper. Wrap in foil and place over medium heat on the grill. Leave on grill for 20-25 minutes, rotating every 7 minutes.

Chop the onions, avocados and grape tomatoes into small dices. Combine in a bowl. Slice the baguette diagonally and place back in the bag until needed.

After the corn being on the grill for about 20 minutes, take the foil off and lay the corn back on the grill. Brush the baguette slices with the garlic olive oil on both sides and set on grill (2-4 minutes on each side or until golden brown). Leave 1 Tbsp of garlic olive oil for dressing.

Cut the kernels off the corn and place in bowl with avocado, tomato and onions. Take the dressing out of the fridge, and pour the remaining garlic olive oil into the bowl and mix well. Pour the dressing over the corn/avo/tomato/onion mixture and combine. Season the mixture with salt and pepper.