Avocado Bruschetta

Serves 8 | This recipe is a take on the traditional version. I prefer to mash the avocado and first spread it onto warm, toasted, garlic-rubbed bread, rather than chopping it and mixing with tomatoes.

By | May 23, 2017


To prepare tomatoes: Prepare an ice-water bath and bring a large pot of water to a boil. Make a shallow “X” cut on the bottom of the tomatoes. Place tomatoes in boiling water and blanch for 1 minute. Using a slotted spoon, move the tomatoes to ice water bath. Once cooled, gently peel off skins. Cut out the stems with a paring knife. Cut tomatoes into halves and carefully squeeze out the juice and seeds, then finely chop.

Place prepared tomatoes into a medium mixing bowl. Add oil, vinegar, salt, pepper and basil; toss together and set aside. Adjust the top oven rack to six inches below heating element and pre-heat the broiler. Place bread slices in a single layer on a baking sheet; lightly brush each side with olive oil using a pastry brush. Broil slices in oven for about 2 minutes per side or until golden brown. Remove from oven and immediately rub toasts with clove(s) of garlic.

In another bowl, mash avocado well with lemon juice; season with salt and pepper to taste. Spread mashed avocado mixture onto each slice of toast, then generously spoon tomato topping on top.


  • 3 large tomatoes or 6 Roma, peeled, seeded and chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon balsamic vinegar
  • ½ teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 5 large fresh basil leaves, cut in chiffonade (thin strips)
  • 1 French baguette or Italian loaf, sliced into ½-inch diagonal slices (24 slices)
  • 4 tablespoons olive oil
  • 1-2 cloves garlic, skin removed, halved
  • 2 large ripe avocados, peeled, pit removed
  • 1½ tablespoons freshly squeezed lemon juice (about ½ lemon)
  • Salt and pepper to taste
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