Main Page
For breakfast
Bruschetta with avocado and a pear

Avocado and Pear Bruschetta

A restaurant-worthy appetizer. We made these bruschetta at a hands-on class at the Culinarion cooking studio, led by chef Egor Matveev. They came out so tasty and unexpected that as soon as I got home I decided to recreate them. This one is for anyone who loves avocado and sun-dried tomatoes. Use a good classic balsamic without any off flavors—or skip it entirely if balsamic isn't your thing.

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Bread (4 slices of rye bread)

Sun-dried tomatoes (5 sun-dried tomato halves in oil)

Avocado

Pear (Conference variety)

0.5

Garlic

Mint (2 sprigs)

Lime juice

Pine nuts

Pear (Conference variety)

0.5

Balsamic vinegar (as a glaze)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 3 g

Fats 31 % 10 g

Carbohydrates 59 % 19 g

173 kcal

GI: 50 / 0 / 50

Cooking method

Step 1:

Gather your ingredients.
Step 2:

Toast the bread in a dry skillet on both sides.
Step 3:

For the topping: peel the avocado, remove the pit, and cut the flesh into small cubes. Toss it right away with the lime juice so it doesn't brown.
Step 4:

Cut the sun-dried tomatoes into small dice as well.
Step 5:

Peel the pear half, remove the seeds, and cut it into cubes.
Step 6:

Finely chop the mint and garlic and add them to the avocado.
Step 7:

Combine the avocado, pear, sun-dried tomatoes, mint, garlic, and pine nuts. Mix gently.
Step 8:

Spoon 2–3 tablespoons of the topping onto each slice of bread.
Step 9:

Drizzle with balsamic glaze.
Step 10:

This step is optional, since pears have a distinctive flavor. Cut the other pear half into thin, long slices. Warm the balsamic glaze in a skillet and cook the pear slices in it on both sides until soft.
Step 11:

Roll the pear slices into little rosettes and use them to garnish the bruschetta.

To keep the balsamic from overpowering everything, you can garnish the bruschetta with fresh pear instead, or use only the balsamic-cooked pears and skip drizzling the glaze over the top.