Simple Recipes for Every Day
Tomato and Avocado Bruschetta
- Serves: 10
- Prep Time: 25 min
- Cook Time: 5 min
Ingredients
- 1 baguette, cut diagonally into 1-inch 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 minced basil
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- Flaky salt, for serving (optional)
Ingredients
- 1 baguette, cut diagonally into 1-inch 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 minced basil
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- Flaky salt, for serving (optional)
Method
Turn the oven on to broil.
Brush one side of each bread slice with olive oil and sprinkle with garlic powder. Arrange the slices, oiled sides up, on a rimmed baking sheet. Broil until golden brown, 3-4 minutes.
In a small bowl, combine the olive oil with the tomatoes, balsamic vinegar, and half of the minced garlic. Set aside to let flavors meld.
In a medium bowl, mash the avocado. Stir in the lemon juice, remaining garlic, half of the basil, salt, and pepper.
Spread each baguette slice with 1-2 tablespoons of the avocado mixture. Evenly divide the tomatoes among the avocado toasts. To serve, sprinkle with remaining basil and flaky salt, if using.