🧾 Avocado, Tomato, and Basil Bruschetta
🍽️ Servings: 6–8 pieces
⏱️ Prep Time: 15 minutes
⏱️ Cook Time: 10 minutes
🧂 Ingredients
🥖 For the Toasted Bread:
1 small baguette or ciabatta loaf, sliced into ½-inch pieces
2 tbsp olive oil 🫒
1 clove garlic, peeled (for rubbing on toast) 🧄
🥑 For the Topping:
1 ripe avocado, diced 🥑
1 cup cherry or grape tomatoes, halved or diced 🍅
¼ cup fresh basil leaves, chopped or torn 🌿
1 tbsp red onion, finely chopped (optional)
1 tbsp balsamic glaze or balsamic vinegar 🧴
1–2 tsp olive oil 🫒
Salt and black pepper, to taste 🧂
Optional: Crushed red pepper flakes for heat 🌶️
Optional: Lemon juice to brighten the avocado 🍋
🍳 Instructions
1. Toast the Bread 🥖
Preheat oven to 400°F (200°C).
Arrange baguette slices on a baking sheet.
Brush both sides with olive oil.
Toast in the oven for 8–10 minutes, flipping once halfway, until golden and crisp.
Remove and gently rub one side of each slice with the raw garlic clove for added flavor.
2. Prepare the Topping 🥑🍅
In a medium bowl, gently mix the avocado, tomatoes, basil, and onion (if using).
Add olive oil, balsamic glaze, salt, pepper, and a small squeeze of lemon juice.
Toss carefully to combine without mashing the avocado.
3. Assemble the Bruschetta 🍽️
Spoon a generous amount of the avocado-tomato mixture onto each toast slice.
Drizzle extra balsamic glaze or olive oil on top if desired.
Garnish with a basil leaf or a pinch of chili flakes for a pop of color and flavor.
💡 Tips & Variations
🧀 Add crumbled feta or mozzarella pearls for extra richness.
🌱 For a twist, mix in chopped arugula or microgreens.
🥖 Make it gluten-free by using GF baguette or toasted sweet potato rounds.
🍋 To prevent browning, toss avocado with lemon juice before mixing.
🍷 Serving Ideas
Serve with a chilled glass of white wine, Prosecco, or lemon-mint sparkling water 🍷🍋💧.
Pair with soups or salads for a complete light meal.