Recipe from Topfood
Tomato and Avocado Bruschetta
Cooking time: 20 min
Servings 10
This recipe is really easy, really quick and barely requires you to turn on your oven—a few minutes under the broiler, and that’s it! So, even in the midst of summer when the cherry tomatoes are perfectly ripe, and you’re craving bruschetta, this recipe will keep you cool as a cucumber. Just some slicing and dicing, and the bruschetta is served!


  • Slices of baguette
    10 pcs.
  • Olive oil
    10 tbsp.
  • Garlic powder
    10 pinch
  • Cherry tomatoes, halved and seeded
    20 pcs.
  • White balsamic vinegar
    1 tsp.
  • Garlic, minced, divided
    3 cloves
  • Avocados
    2 pcs.
  • Lemon juice
    1 tsp.

Nutrition facts per serving

  • Calories

    172 kcal

  • Protein

    2 g

  • Fat

    14 g

  • Carbohydrates

    10 g


  • Turn the oven to 350 F.

  • Using a pastry brush, dab the bread slices with olive oil and sprinkle with garlic powder. Broil the bread slices for 4-5 minutes until golden brown. Remove from oven and set aside.

  • In a small bowl, mix the remaining olive oil with the seeded tomatoes, balsamic vinegar and half of the garlic. Set aside to let flavors mingle together.

  • In a separate bowl, mash the avocado. Mix in the remaining garlic, lemon juice, half of the basil, salt and pepper.

  • Spread each baguette slice with 1-2 tablespoons of avocado mixture. Evenly divide the tomatoes among the avocado toasts. Sprinkle with remaining basil and additional flake salt if desired.

Bon Appetit!

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