Arugula Avocado Tapenade Bruschetta

15.3.10 TheWholeRuth Arugula Avocado Tapenade BruschettaYou can swap out the arugula for kale, or the rice bread for polenta, or the tapenade for vegan pesto. You can replace the bruschetta with a metal door, and the bread with the base of a jet plane, and the arugula with airplane wings and fly away! If you want to go flying, go flying!

#vegan #glutenfree #soyfree #dairyfree #goodfat #tastytreat #airplane


Ingredients: Trader Joe’s Bruschetta, Trader Joe’s Olive Tapenade, half an organic avocado, rice bread, organic arugula, organic olive oil

A way to make it: I heated about a tablespoon of olive oil in a pan, then cooked one side of the rice bread in it until it was browned. Then I buttered that side with avocado slices, covered it in tapenade, topped that with bruschetta and put on as much arugula as would fit.

Side notes:

I was craving Little Caesar’s pizza so I tried to put as much fat and tasty things on here as I could, but only fat and tasty things that I’m not allergic to. It actually satiated the craving! That’s a rare occurence.

Rice bread can be spongey and dry & crumbly at the same time so toasting it in oil usually makes it not those things and just delicious instead.

If you don’t have a Trader Joe’s nearby, turn this meal into an airplane first so you can go get the exact brand of ingredients. Or just use any brand.

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