Quick and easy Avocado Bruschetta is made with broiled baguette slices, cherry tomatoes, balsamic reduction, garlic, and of course, avocado!
Avocado bruschetta is one surefire way to take your regular avocado toast up not one, but approximately ten notches. This stuff is the real deal, made with heaps of cherry tomatoes and basil, and topped with a balsamic reduction drizzle.
To start things off, we’re using a baguette (any kind will work), slicing it thin and broiling it to golden brown perfection. Then pile on the toppings!
This avocado and tomato bruschetta is sure to become a quick favorite, as it’s easy to whip up and takes no more than 20 minutes to prep and cook. Let’s break it down!
How to Make tomato and avocado bruschetta
Ready to make the best avocado toast you’ve ever tried? Start by broiling the toast, and then create the avocado and tomato mixtures. We’ll then assemble, drizzle with balsamic, and sprinkle with basil and flaky salt!
Step 1: Broil the toast
First, preheat the oven to broil. Slice 1 baguette diagonally into ¼ inch slices and arrange them on a baking sheet. Brush the tops with 2 tablespoons of extra virgin olive oil. Place the pan in the middle of the oven and broil for 5 minutes, or until the tops are golden brown. Watch closely — they can burn quickly.
Step 2: Create the tomato mixture
Meanwhile, combine 2 cups of quartered cherry tomatoes with 2 tablespoons of extra virgin olive oil and 2 cloves of minced garlic.
Step 3: Prepare the avocados
Scoop the flesh from 2 avocados into a bowl and mash it with a fork. Stir in the remaining 2 cloves of minced garlic, 2 tablespoons of finely chopped basil, and ¼ teaspoon each of salt and pepper.
Step 4: Assemble the bruschetta
To assemble, spoon the avocado mixture onto each piece of toasted baguette, mashing with a fork to create an even layer. Top with the tomato mixture. Optionally top with more fresh basil, a drizzle of balsamic reduction, and/or flaky sea salt.
Thinking of including extra ingredients in your bruschetta? You’ve got options. Though many different items will work, some favorable options include diced red onion, diced green onion, red pepper flakes, or even a fried or poached egg!
Making avocado Bruschetta ahead of time
If you’re making avocado bruschetta ahead of time, store all of the components separately until it’s ready to assemble. Right before you’re ready to serve, slice and pop the bread in the oven, then assemble. You can make it 1 or 2 days ahead and it will still taste fresh!
More avocado recipes
You can never eat enough avocados! Here are some more recipes where this simple green fruit is the star of the show.
- Avocado Mango Salad
- Strawberry Avocado Grilled Cheese
- Chocolate Avocado Smoothie
- Smashed Potatoes with Avocado Pesto
- Stuffed Avocados (3 Ways!)
- 1 baguette
- 4 Tbsp extra virgin olive oil divided, 60 mL
- 2 cups quartered cherry tomatoes about 350 g
- 4 cloves garlic divided
- 2 avocados
- 2 Tbsp fresh basil finely chopped
- ¼ tsp each salt and pepper
- To serve: basil, balsamic reduction flaky salt
- Toast: Preheat oven to broil. Slice baguette diagonally into ¼ inch slices and arrange on a baking sheet. Brush tops with 2 Tbsp of oil. Place in the middle of the oven and broil for 5 minutes, or until tops are golden brown (watch closely, they can burn quickly).
- Tomatoes: Meanwhile, combine chopped tomatoes with remaining 2 Tbsp of oil and 2 of the cloves of minced garlic.
- Avocado: Scoop the flesh of each avocado into a bowl and mash with a fork. Stir in remaining 2 cloves of minced garlic, basil, salt, and pepper.
- Assemble: Spoon avocado mixture onto each toasted baguette piece, mashing with a fork to create an even layer. Top with tomato mixture. Optionally top with more fresh basil, a drizzle of balsamic reduction, and/or flaky sea salt.