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Avocado Bruschetta

An Italian appetizer right on your table! It couldn't be easier. Bruschetta is a bit like an open-faced sandwich and makes the perfect snack. This was my first time making avocado bruschetta, and I know I'll be making it again — it's so good!

Olga.DoAuthor avatar
Recipe author
Bruschetta with avocado
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 4 g
Fats 29 % 12 g
Carbohydrates 61 % 25 g
227 kcal
GI: 12 / 88 / 0
  • So, get in a good mood and let's begin:
    • Cut the white bread into slices.
    • Drizzle each slice with olive oil.
    • Toast them in a dry skillet on both sides until golden (about 1–2 minutes per side).
    • Peel a garlic clove, cut it in half, and rub the cut side over the hot toast.
    • Peel the remaining garlic clove and press it through a garlic press.
    • Rinse the tomatoes, pat them dry, and cut them into quarters.
    • Peel the avocado and cut it into pieces.
    • Rinse the cucumber, peel it, and cut it into small cubes.
    • Rinse the basil and chop it with a knife.
    • In a bowl, combine the olive oil and balsamic vinegar, then add the garlic paste, tomato, avocado, cucumber, and basil; season with salt and stir.
    • Top each piece of toast with the dressing.
  • Serve the bruschetta. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Fresh cucumbers - 15  kcal/100g
  • Garlic - 143  kcal/100g
  • Avocado - 208  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Olive oil - 913  kcal/100g
  • Sea salt - 0  kcal/100g
  • Cherry tomatoes - 15  kcal/100g
  • White bread - 266  kcal/100g
  • Balsamic vinegar - 88  kcal/100g

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