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Tomato and Avocado Bruschetta

Everything you love about avocado toast and everything you love about classic Italian bruschetta all mounded together into one glorious, summery appetizer recipe.


Tomato Avocado Bruschetta on a plate with a linen

What Is Bruschetta?

To really give you a good answer about the origins of classic Italian bruschetta, we turned to not one, but two doyennes of Italian cuisine—Marcella Hazan (of course! You always start with Marcella) and Elizabeth David. In her indispensable book, Essentials of Classic Italian Cooking, Marcella Hazan explains the etymology of bruschetta—which, in turn, explains the dish at its most basic. “...the verb bruscare, which means to toast (as in a slice of bread) or roast (as with coffee beans); hence bruschetta, whose most important component, aside from the grilled bread itself, is olive oil.” So! Elizabeth David also references the importance of olive oil in the classic, most simple bruschetta recipe—specifically she describes bruschetta as a dish that celebrates olive oil in regions where it is made, like Tuscany and Umbria. In harvest season, when olive oil is newly pressed, grassy and vibrant and fresh, making a meal of the simplest bruschetta— toasted bread, dressed generously with that fresh, newly pressed olive oil—is a classic and beloved tradition that Hazan calls “as old as Rome itself”. Garlic is often rubbed on the bread, and tomatoes are another favorite topping, but true Italian bruschetta can be as basic as crisp toasted bread and really good olive oil. Of course, this particular bruschetta recipe takes that wonderful base—toasted bread and olive oil—and adds fresh cherry tomatoes at their ripe, bursting peak, and a little creamy avocado to tie it all together.

cherry tomatoes on the vine in a wooden bowl
toasted baguette slices on a baking sheet

Just 9 Easy Bruschetta Ingredients, and Almost No Oven Time

So, we’ve taken a few liberties with bruschetta toppings, but not really swapping anything in for the classic bruschetta ingredients. Instead, we took those classic ingredients and built upon them to make something like bruschetta plus. That said, we haven’t gone crazy. This recipe is still 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! Here’s everything you’ll need to make our fresh avocado and cherry tomato bruschetta recipe:

  • Baguette

  • Olive oil

  • Garlic powder

  • Fresh garlic

  • Cherry tomatoes

  • White balsamic vinegar (you could use regular balsamic if that’s what you have. It will just darken the tomatoes a bit.)

  • Avocados

  • Lemon juice

  • Basil

two hands holding a bowl of sliced cherry tomatoes in a bowl
2 avocados cut open on the counter

How Do You Keep Bruschetta From Getting Soggy?

Good question, internet! Because soggy bruschetta is exactly the opposite of what we’re here for. And now that you know all about the history of bruschetta being rooted in the word bruscare, you know that it’s essential that the bread is toasted and crisp. But, tomatoes are juicy and that juice just loves to make bread soggy—even toasted bread is no match for juicy, ripe tomatoes! So what’s the solution? Well, two things work together to make this particular tomato bruschetta recipe decidedly un-soggy!

  1. Using cherry tomatoes! They’re not quite as juicy as big, ripe, peak-summer tomatoes, so we think they’re better suited for bruschetta.

  2. Seeding the cherry tomatoes! All the best bruschetta recipes will tell you to seed tomatoes—usually they’re using regular sized tomatoes, but the same goes for cherry tomatoes—and then salt them and drain them in a colander to really get rid of a lot of their juices. With cherry tomatoes, the salting-and-draining process is overkill—which means using cherry tomatoes saves you some time, even though the seeding process is (admittedly) a wee bit tedious , er, meditative.

Tomato Avocado Bruschetta with basil on a tray
Tomato avocado bruscetta 5

How to Make Bruschetta

You can make bruschetta. Bruschetta is easy. Why? Because bruschetta is (basically) toast. And we know you can make toast. Here’s how easy this dreamy, delicious, healthy summer appetizer is:

  1. Stir the seeded tomatoes with some fresh garlic, olive oil and balsamic vinegar. Leave it for at least 10-15 minutes (or even longer) to let the flavors meld.

  2. Brush the bread slices with olive oil and sprinkle with a little garlic powder.

  3. Broil for a few minutes, until the bread is golden brown and toasted.

  4. Mash the avocado with more fresh garlic, lemon juice, some basil, salt and pepper.

  5. Assemble the bruschetta! Spread the smashed avocado on the toasted bread, top with tomatoes and garnish with a little more fresh basil. Serve!

tomato avocado bruschetta on a tray with smashed avocado and tomatoes in bowl with basil and salt

Tools You’ll Need

More Delicious Tomato Recipes

Tomato Avocado Bruschetta on a plate with a linen
Tomato Avocado Bruschetta

Congratulations! You Now Know How To Make The Best Bruschetta Recipe Ever.

We’re really into this light, delicious, summertime appetizer! It’s (pssst) vegan, healthy, full of vegetables and oh, most of all, it’s just really darn good. Everyone loves it. When you make it, show us how your bruschetta turned out, OK? Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

Tomato and Avocado Bruschetta

  • Serves: 10
  • Prep Time:  25 min
  • Cook Time:  5 min
  • Calories: 191


  • 1 baguette, 1-inch slices 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
  • 3 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 the bread slices 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.

Nutrition Info

  • Per Serving
  • Amount
  • Calories191
  • Protein3 g
  • Carbohydrates19 g
  • Total Fat12 g
  • Dietary Fiber3 g
  • Cholesterol0 mg
  • sodium266 mg
  • Total Sugars2 g

Tomato and Avocado Bruschetta

Questions & Reviews

Join the discussion below.

  • Guadalupe Guizar

    Can the bread be toasted in advanced (lets say the morning of) for an employee lunch party and assembled at the party?


  • Dawn White

    Made it & Loved it!

  • Anna Gildersleeve Alvord

    Delicious and super easy. It even came out looking like the picture!