Tomato and Avocado Bruschetta

Recipe from Topfood

8993 views

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.

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.