Avocado and tomato bruschetta

 

 

 

 

 

 

 

 

 

 

 

Ingredients

For the Bruschetta:
1 loaf of rustic Italian baguette or ciabatta bread (sliced into 1-inch thick slices)
2 ripe avocados, diced
2 large tomatoes, diced (Roma or vine-ripened tomatoes work best)

2 cloves garlic, minced (plus 1 more for rubbing on the bread)
2 tablespoons fresh basil, chopped (plus extra for garnish)
1 tablespoon extra virgin olive oil (for the bread)
1 tablespoon balsamic vinegar (optional, for extra tang)
Salt and pepper to taste
For Toasting the Bread:
1 tablespoon olive oil (for brushing)
1 teaspoon dried oregano (optional)

Instructions

Step 1: Toast the Bread

1. Preheat your oven to 400°F (200°C). Alternatively, you can toast the bread in a grill pan or skillet.

2. Arrange the bread slices on a baking sheet. Brush each slice lightly with olive oil and sprinkle with oregano (if using).

3. Toast in the oven for about 8–10 minutes or until golden and crispy, flipping halfway through to ensure both sides are toasted evenly.

4. Once toasted, remove the bread from the oven and rub each slice with the cut side of the garlic cloves to infuse a bit of garlic flavor.

Step 2: Prepare the Topping

1. In a bowl, combine the diced avocado, diced tomatoes, minced garlic, and fresh basil.

2. Drizzle with olive oil and balsamic vinegar (if using). Gently toss to combine.

3. Season with salt and pepper to taste.

Step 3: Assemble the Bruschetta

1. Spoon the avocado and tomato mixture generously onto the toasted bread slices.

2. Garnish with extra fresh basil if desired
3. Serve immediately while the bread is still crispy and the topping is fresh.