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Avocado bruschetta recipe

Avocado bruschetta recipe

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  • Dish type
  • Starters
  • Fruit starters

This avocado bruschetta with tomato and onion is a traditional recipe from my mother, which is brilliant either at breakfast or lunch. It's also a fab vegetarian starter.

16 people made this

IngredientsServes: 4

  • 1/2 white baguette, sliced
  • 1 knob butter
  • 1 tablespoon oil
  • 1 avocado, mashed
  • 4 medium sized tomatoes, chopped
  • salt and pepper to taste
  • 1 red onion, chopped
  • 1 tablespoon olive oil

MethodPrep:10min ›Cook:1min ›Ready in:11min

  1. Put the butter and 1 teaspoon oil into a wide pan. The oil will help stop the butter from burning easily. Turn the pan up to a high heat and then place a tiny pinch of flour into the oil to see if it is hot enough. It should fizz.
  2. Place the slices of baguette in the hot oil and cook for about 30 seconds, turning once. Leave on a paper napkin to cool slightly.
  3. Combine the mashed avocado, tomatoes, onion, seasoning and oil. Toss well to combine.
  4. Spoon the avocado mixture onto each slice of baguette, and serve!

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

I made this as per the above instructions but added garlic also I softened the onions in hot water and I marinated the tomatoes in balsamic reduction and finally I put little dots of cheese on top before grilling for a few minutes, it was delicious..-24 Apr 2014


For the tapenade

  • 70g/2½oz pitted black olives, drained if from a jar
  • 3 tbsp sun-dried tomato paste
  • 1 tsp runny honey
  • 1½ tsp white wine vinegar

For the bruschetta

  • 2 tbsp olive oil, plus extra for drizzling
  • 1 garlic clove, crushed
  • 6 thick slices ciabatta
  • 1 tbsp fresh lemon juice
  • 1 just-ripe avocado, flesh sliced into strips
  • 2 ripe tomatoes, deseeded and sliced into strips
  • 1 small bunch basil, leaves only, some torn and some left whole to garnish
  • 200g/7oz buffalo mozzarella, torn into pieces
  • salt and freshly ground black pepper

Recipe: Avocado Tapenade Bruschetta

This tapenade is jumping with flavors and nutrients of just-picked garden tomatoes, good-quality extra virgin olive oil, and intensifying hard-neck garlic.

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The perfectly ripe avocados add a luscious creaminess and healthy monounsaturated fats, which also make this an ideal snack or appetizer for women who are nursing or want to avoid period pain or hot flashes, and for men to reduce prostate problems or have a family history of cancer.

Ingredients

¾ cup pineapple juice, preferably from a jar
1 just-ripe avocado (about 6 to 7 ounces), halved, peeled and diced
3 tablespoons extra-virgin olive oil
1 teaspoon (packed) lemon peel, finely grated
1 teaspoon garlic, finely chopped
1/8 teaspoon red chili flakes, finely chopped
2 tablespoons fresh basil, very thin strips (chiffonade) cut from small leaves
1 tablespoon fresh Italian parsley, chopped, plus sprigs for garnish
1 teaspoon fresh oregano, chopped
1 teaspoon capers, drained, chopped
1 cup (about 6 ounces) cherry tomatoes, quartered
½ cup pitted Castelvetrano and kalamata olives, cut into ¼-inch dice
¼ cup oil-packed sun-dried tomatoes (about 6 pieces), patted dry, cut into ¼-inch dice
4 slices 100% whole-grain bread

Directions

  1. Pour the juice into a shallow bowl. Add the avocado stir to coat.
  2. In a medium bowl, whisk the oil, lemon peel, garlic, pepper and chili flakes to blend well. Add the basil, chopped parsley, oregano and capers stir to combine. Mix in the cherry tomatoes, olives and sun-dried tomatoes. Drain the avocado well. Gently mix into the tapenade.
  3. Toast the bread slices. Mound ½ cup tapenade on each. Spread to cover bread completely. Cut each slice on diagonal into quarters, or if the bread is smaller, cut diagonally in half. Arrange toasts on plates. Garnish with parsley sprigs.

Nutritional information (per serving)

Calories: 345 calories
Total fiber: 10.3 g
Soluble fiber: 0.2 g
Protein: 4.6 g
Total fat: 24.7 g
Saturated fat: 3.3 g
Healthy fats: 20.2 g
Carbohydrates: 30.6 g
Sugars: 8 g
Added sugars: 0 g
Sodium: 490 mg
Potassium: 528 mg
Magnesium: 69 mg
Calcium: 141 mg

Source: The What to Eat When Cookbook by Michael F. Roizen, MD, Michael Crupain, MD, MPH, and Jim Perko, Sr, CEC, ACC, National Geographic Books (2020).

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy


Ingredients of Avocado Bruschetta

  • 2 baguette
  • 4 cloves garlic
  • 2 diced,peeled avocados
  • 1/2 teaspoon sea salt
  • 2 diced cucumber
  • 1/2 cup extra virgin olive oil
  • 1 cup cherry tomatoes
  • 2 tablespoon balsamic vinegar
  • 1/2 cup basil

How to make Avocado Bruschetta

Step 1

Take baguettes, use a sharp knife to cut it into thin slices. Brush the bread slices with extra virgin olive oil and place them on a cookie sheet. Meanwhile, pre-heat the grill and place the sheet on it.

Step 2

Toast the bread slices until they are golden brown in colour. Once bread slices are toasted, slice 2 garlic cloves in half and gently rub them over the warm and crisp bread toasts.

Step 3

Take a small bowl, add half tablespoon olive oil in it. Mince remaining garlic cloves, put it in the bowl along with cherry tomatoes. Peel and dice the avocados and add them in the bowl. Toss well to mix the ingredients.

Step 4

Sprinkle balsamic vinegar, sea salt and crushed basil in the bowl. Add diced cucumber and mix the mixture well with a spoon. Add crispy toasted bread slices over avocado mixture, keep it in the refrigerator until chilled. Serve chilled.


How Do You Keep Bruschetta From Getting Soggy?

Good question, internet! Because soggy bruschetta is exactly the opposite of what we’re here for. And now that you know all about the history of bruschetta being rooted in the word bruscare, you know that it’s essential that the bread is toasted and crisp. But, tomatoes are juicy and that juice just loves to make bread soggy—even toasted bread is no match for juicy, ripe tomatoes! So what’s the solution? Well, two things work together to make this particular tomato bruschetta recipe decidedly un-soggy!

Using cherry tomatoes! They’re not quite as juicy as big, ripe, peak-summer tomatoes, so we think they’re better suited for bruschetta.

Seeding the cherry tomatoes! All the best bruschetta recipes will tell you to seed tomatoes—usually they’re using regular sized tomatoes, but the same goes for cherry tomatoes—and then salt them and drain them in a colander to really get rid of a lot of their juices. With cherry tomatoes, the salting-and-draining process is overkill—which means using cherry tomatoes saves you some time, even though the seeding process is (admittedly) a wee bit tedious , er, meditative.


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Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


  • 1 ready-to-bake ciabatta
  • 3tbsp extra virgin olive oil
  • 250g (9oz) cherry plum tomatoes, halved
  • 2 avocados
  • 1tbsp lemon juice
  • Handful of rocket leaves
  • Salt and freshly ground black pepper
  • Balsamic vinegar, to drizzle

Preheat the oven to 220°C (425°F, gas mark 7). Trim the ends off the ciabatta then cut it into 16 slices. Brush each side lightly with 2tbsp olive oil and place on a baking tray in a single layer.

Mix the remaining olive oil with the tomatoes and a little seasoning. Spread on a baking sheet and cook for 10 mins or until the tomatoes are softened.

Peel, stone and dice the avocado and toss on the lemon juice to avoid browning.

Spoon the tomatoes on the baked bread. Top with the avocado and rocket and drizzle with balsamic vinegar and serve.


Instructions

  1. Dice avocado, tomatoes and green onions.
  2. Peel and chop hard-boiled eggs
  3. Reserving 2 tablespoons of basil for garnish, gently toss the first five ingredients in a small bowl. Add pepper to taste
  4. Toast baguette slices and smear with ricotta cheese.
  5. Top with avocado mix and garnish with chopped basil

Beverage pairing: Delicious with a glass of milk.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information
per serving

Vitamin A 1270 (IU) Vitamin C 15 mg Calcium 140 mg Iron 2.8 mg Vitamin D 44 (IU) Folate 117 mcg

% Daily Value*: Vitamin A 25% Vitamin C 25% Calcium 15% Iron 15%

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Comments


Avocado Bruschetta

  • Author: Krista
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Total Time: 13 minutes
  • Yield: 4 1 x
  • Category: Appetizer
  • Method: Oven
  • Cuisine: Italian

Description

This fresh and flavorful Avocado Bruschetta is the perfect Italian appetizer for any occasion! This simple, classic side dish is made with just a handful of healthy ingredients.

Ingredients

  • 2 cups of diced tomatoes
  • 1 cup of basil chopped
  • 2 T. olive oil
  • 1 tsp . garlic powder
  • 2 &ndash 3 whole avocados diced
  • Salt to taste
  • French Bread (slice ½&rdquo thick)

Instructions

  1. Arrange sliced bread on baking sheet, drizzle with olive oil and put under broiler for 2-3 minutes or until lightly browned.
  2. Remove from oven.
  3. In the mean time, mix tomatoes, avocados, basil, garlic powder, and olive oil, until completely combined. Salt to taste.

Notes

*Note: A great way to dice avocado minus the mess is to remove the seed and score the avocado while it is still in the shell. Once you have scored the avocado to the desired size use a spoon to remove the avocado from its shell.

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