Avocado Chimichurri Bruschetta

2 ripe avocado
¼ cup parsley, chopped
¼ cup cilantro
½ shallot, finely diced
2 tbsp red wine vinegar
1 tbsp honey
olive oil
salt and pepper
thickly sliced Italian bread
1 garlic clove, peeled and cut in half.

Cut the avocados in half, remove pits and cut into cubes. Combine avocados, parsley, cilantro, shallots, vinegar, honey, olive oil. Season mixture with salt and pepper. Brush olive oil on slices of bread and grill on each side until toasted. Rub cut side of garlic on grilled bread and serve immediately.

Hot Corn Dip

2 tbsp unsalted butter
2 cups corn kernels
salt and pepper to taste
½ cup yellow onion, chopped
¼  cup red bell pepper, chopped
¼ cup chopped green onion, chopped
1 jalapeno, chopped
2 tsp garlic, chopped
¼ cup mayonnaise
½ cup grated Monterey Jack cheese
¼ tsp cayenne
½ cup sharp cheese, grated
Melt  1 tbsp of butter in a pan. Add the corn and season with salt and pepper and sauté until the corn started to turn golden brown, about 5 mins. Remove from pan and set aside. Melt the remaining butter in the same pan. Add the onion and pepper, sauté until softened about 2 min. Mix the corn, onions, peppers, mayonnaise, cheese and cayenne in a bowl. Pour the mixture into a baking pan and top with cheddar cheese. Cook till bubbling, about 10-20 minutes.