August 08, 2017

Tomato and Avocado Bruschetta

Tomato and Avocado Bruschetta

True confession: I’m not exactly what you’d call a tomato fan. On my burger? No thanks. A salad? Nope, I’ll pass. Fresh and still warm from the garden? Not even those can tempt me. I know, you’re shocked. But it’s true, even food bloggers have foods they aren’t exactly in love with. Dear tomatoes, I’m just not that into you. There are just a couple exceptions though when I bend my own very strict no tomato rule. It was probably around 2003 when a young adult version of myself had a caprese salad for the first time and, much to my surprise, discovered that I adored the pairing of tomatoes with fresh mozzarella and tangy balsamic. Weird I know, but there’s just something about it that works for me (and the rest of the world, too, apparently).

When paired with perfectly ripe avocados it's a match made in heaven...

A few more years would go by until I discovered that I also loved bruschetta. (But that’s it, I promise...I really don’t like tomatoes.) I have one vivid memory in particular of attending a summer party and trying a bruschetta that my friend’s father had made that was out of this world. I can’t remember anything else I ate that day and I have been a bruschetta lover ever since. The recipe that I’m sharing with you today comes from my deep love for bruschetta (despite my deep destain for tomatoes) and my separate, but equally strong affection for avocado toast.

In my house we’ve been making avocado toast like it’s going out of style (and maybe it is, but I still love it), so this recipe is a big hit. To make this tomato and avocado bruschetta, I borrowed a simple trick from my friend Bridgette of removing the tomato seeds before chopping, which helps it remain intensely flavorful and unwatered down. When paired with perfectly ripe avocados it's a match made in heaven, perfect for any time of day, for one or a crowd. Being that tomato season is upon us, put those disgusting little fruits to good use and make this tasty dish. You can thank me later.

Tomato and Avocado Bruschetta

Serves 8


1 baguette 1" sliced at an extreme angle
1/3 cup olive oil
1 tsp garlic powder
2 10 oz containers cherry tomatoes, halved and seeded
1 tbsp white balsamic vinegar
2 small (or 1 large) clove of garlic, minced, divided
2 avocados
1 tsp lemon juice
1/3 cup basil, minced, divided
1/2 tsp salt
1/2 tsp pepper, freshly ground


  1. Turn oven to broil.
  2. Using a pastry brush, dab the bread slices with olive oil and sprinkle with garlic powder. Broil for 4-5 minutes until golden brown. Remove from oven and set aside.
  3. In a small bowl, mix the remaining olive oil (about ¼ cup) with the seeded tomatoes, balsamic vinegar and half of the garlic. Set aside to let flavors mingle together.
  4. In a separate bowl, mash the avocado. Mix in the remaining garlic, lemon juice, half of the basil, salt and pepper.
  5. 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.

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