Avocado Bruschetta
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Tomato basil bruschetta is combined with creamy avocado and served atop crispy toasted baguette slices with a drizzle of balsamic reduction in this easy, flavorful avocado bruschetta recipe, made in just 10 minutes!
My classic tomato basil bruschetta recipe is in constant rotation around my house! Whether it’s served on a toasted baguette, in a grilled chicken zoodle bowl, on a turkey burger or on top of chicken parmesan, I can’t get enough of the fresh tomato goodness!
This summer I’m adding my favorite green fruit, avocado, to the bruschetta party!
If you love avocado toast and bruschetta, you’re going to love this vegan bruschetta recipe! It’s so simple and easy to toss together in just 10 minutes for a flavorful and gorgeous appetizer!
Ingredients
Here I explain the best ingredients for this avocado bruschetta recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
- Bread – I use a sourdough baguette for bruschetta, as it provides small slices of bread for a bite-sized appetizer. You can also serve the bruschetta on sliced french bread for a larger-than-bite-sized appetizer served before a dinner party.
- Tomatoes – Roma tomatoes are the best variety as they are nice and fleshy and do not have as many seeds as others. This is also a great opportunity to use homegrown tomatoes from the garden!
- Avocados – whole, creamy avocados are the star of the show in this bruschetta. Choose an avocado that is firm with a slight softness to it. Too soft of an avocado will result in a mushy texture.
- Onion – diced red onion adds a nice pop of flavor and is my choice every time. If you prefer, feel free to substitute it with a sweet onion, just note that the overall flavor will change.
- Garlic – fresh cloves are minced just before mixing in for the best results. If you do not have access to fresh garlic cloves, you may use jarred minced garlic instead.
- Basil – this is the traditional fresh herb featured in bruschetta, and we are going to keep that classic flavor in this recipe.
- Olive oil – extra virgin olive oil coats everything to add wonderful taste as well as bring all the ingredients together.
- Salt and black pepper – to round out the overall taste.
- Balsamic reduction – the perfect tangy finish as a drizzle on top.
Instructions
- To dice the avocado for the avocado bruschetta, slice the avocado into fourths, removing the pit, then dice. Slicing the avocado into fourths at the beginning makes it easier to remove the diced avocado from the skin.
- In a medium bowl, combine Roma tomatoes, diced avocados, red onions, fresh basil, garlic, olive oil, salt and pepper.
- Spoon the avocado mixture over golden brown toasted baguette slices and top with a drizzle of balsamic vinegar reduction.
More bruschetta recipes
Tools & panty items used to make this recipe
Don’t forget to pin this easy recipe for later and when you make it, be sure to share a pic on Instagram and tag me @WhitneyBond or use the hashtag #WBRecipes!
Avocado Bruschetta
Ingredients
- 1 baguette, sliced
- 4 roma tomatoes, diced
- 2 avocados, diced
- ½ cup red onion, diced
- 3 cloves garlic, minced
- ¼ cup fresh basil, chopped
- ¼ cup extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon balsamic reduction
Instructions
- Preheat the oven to 350°F. Place the baguette slices on a baking sheet and into the oven for 5 minutes to toast.
- Toss the tomatoes, avocado, onion, garlic, basil, olive oil, salt and pepper together in a medium mixing bowl.
- Place the avocado bruschetta on the toasted baguette slices. Drizzle with the balsamic reduction.
Nutrition Facts
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