30-Minute Tomato Avocado Bruschetta
A light, fresh appetizer combining creamy avocado with juicy cherry tomatoes on golden, garlicky baguette slices. This fiber-rich, healthy bruschetta is quick to prepare, perfect for entertaining, and packed with plant-based good fats and vitamins.
Equipment
- 1 Rimmed baking sheet
- 1 small mixing bowl
- 1 Medium mixing bowl
- 1 knife
- 1 spoon or spatula
- Measuring Spoons and Cups
Ingredients
- 1 baguette cut into 1-inch diagonal slices
- ¼ cup extra-virgin olive oil plus more for brushing
- 1 teaspoon garlic powder
- 20 ounces cherry tomatoes halved and seeded
- 1 tablespoon white balsamic vinegar
- 3 garlic cloves minced
- 2 avocados pitted
- 1 teaspoon lemon juice
- ¼ cup fresh basil finely chopped
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- Flaky salt for garnish (optional)
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to the broil setting on high. Make sure the oven rack is positioned in the upper-middle section so the bread will toast evenly without burning. Line a rimmed baking sheet with parchment paper or lightly brush it with olive oil to prevent sticking and make cleanup easier. This ensures your baguette slices toast perfectly golden.
- Slice and Oil the Baguette: Take your fresh baguette and cut it diagonally into 1-inch thick slices. This diagonal cut maximizes the surface area for toppings while keeping the slices sturdy. Using a pastry brush, lightly coat one side of each slice with extra-virgin olive oil. The oil will help the bread brown evenly and add a subtle richness.
- Season the Bread with Garlic: Sprinkle a small amount of garlic powder evenly over the oiled side of each slice. The garlic will infuse the bread with flavor while roasting, giving it that classic bruschetta aroma without overpowering the fresh avocado and tomato toppings.
- Toast the Bread: Arrange the prepared baguette slices on the lined baking sheet, oiled side facing up. Place them in the oven under the broiler. Watch closely as they toast—this usually takes 3–4 minutes depending on your oven. Look for a golden-brown color and slightly crisp edges. Remove the slices promptly to prevent burning and let them cool slightly on a wire rack to maintain crispness.
- Prepare the Tomato Mixture: While the bread is toasting, take a small mixing bowl and combine the halved and seeded cherry tomatoes with ¼ cup of olive oil, 1 tablespoon of white balsamic vinegar, and half of the minced garlic. Toss gently to coat all the tomatoes evenly. Let this mixture sit for a few minutes so the flavors meld beautifully, resulting in juicy, slightly tangy tomatoes that perfectly complement the creamy avocado.
- Mash and Season the Avocado: In a medium bowl, scoop out the flesh of the pitted avocados. Using a fork or a potato masher, mash the avocado until smooth but still slightly chunky for texture. Add the lemon juice, the remaining minced garlic, half of the finely chopped fresh basil, salt, and freshly cracked black pepper. Mix gently to create a creamy, flavorful avocado spread.
- Spread the Avocado on Toast: Once the toasted baguette slices have cooled slightly, use a spoon or butter knife to generously spread 1–2 tablespoons of the avocado mixture onto each slice. Make sure the avocado layer is even, covering the surface without spilling over the edges. This creates a stable base for the tomato topping and ensures every bite is creamy and flavorful.
- Add the Tomato Topping: Evenly distribute the marinated cherry tomato mixture over the avocado layer on each toast. Ensure that each slice gets a mix of juice and tomato pieces for maximum flavor. Gently press the tomatoes onto the avocado so they stay in place but don’t squish the bread.
- Garnish with Fresh Basil and Flaky Salt: Finish each bruschetta by sprinkling the remaining chopped basil over the top. If desired, add a pinch of flaky sea salt for an extra burst of flavor and texture. The basil adds a fresh, herbaceous note that brightens the rich avocado and sweet-tart tomatoes.
- Serve and Enjoy: Arrange the bruschetta on a serving platter and serve immediately while the bread is still slightly warm and crisp. These make a perfect appetizer for parties, a light snack, or a simple side dish. Pair with a fresh salad, sparkling water, or white wine for a delightful, easy-to-prepare meal.
Notes
- Use ripe, creamy avocados for the best flavor and smooth texture.
- Cherry tomatoes can be substituted with grape or diced Roma tomatoes.
- Adjust garlic to taste—roasting garlic can add a sweeter, milder flavor.
- For extra crunch, lightly toast the bread on both sides.
- White balsamic vinegar adds mild sweetness; regular balsamic vinegar works as a substitute but may darken the topping.
- This recipe is naturally vegetarian and can easily be made vegan.
- Serve immediately for optimal texture; avocado may brown if left too long.
