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Bruschetta with tomatoes and avocado

Bruschetta with Tomatoes and Avocado

A bright, eye-catching appetizer that tastes as good as it looks. These colorful bruschetta are perfect for a party spread. Tomatoes with avocado and basil is a classic combination almost everyone loves, and it's as wholesome as it is delicious. If you're putting out a party table, these will be the first to disappear.

Maria

Recipe author

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Composition / ingredients

Servings:

Bread (baguette)

Lemon juice

Tomatoes

100

Avocado

Basil (2 sprigs)

Olive oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 2 g

Fats 70 % 16 g

Carbohydrates 22 % 5 g

169 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Gather your ingredients. For bruschetta with tomatoes and avocado you'll need a baguette, a small ripe avocado, a tomato, fresh basil, lemon juice, olive oil, ground black pepper, and salt.
Step 2:

Cut the baguette into slices about 3/4 inch (1.5 cm) thick.
Step 3:

Toast the bread in a dry skillet on both sides until golden. You can also toast it in a toaster.
Step 4:

Wash and dry the tomatoes and cut them into small pieces. It's best to scoop out the seedy centers so the topping isn't too watery and doesn't soak the bread.
Step 5:

Wash, dry, and finely chop the basil.
Step 6:

Cut the avocado in half lengthwise, remove the pit, then peel it. It's better to do it in this order: remove the pit first, then peel. If you peel it first, it gets too slippery and you could cut yourself trying to remove the pit. Cut the avocado into small cubes and sprinkle it right away with lemon juice so it doesn't brown.
Step 7:

In a bowl, combine the tomatoes, avocado, and basil. Season with salt and pepper, drizzle with olive oil, and toss gently. Spoon the mixture onto the toasted baguette slices and serve.

Bruschetta is a classic Italian appetizer: a slice of bread toasted or crisped in oil until golden. From there you can experiment, topping it with, say, chopped fresh or sun-dried tomatoes and basil, or roast beef, cheese, and olives. The toppings can be endlessly varied. Bruschetta belongs to the antipasto family. Antipasto comes from the Italian anti ("before") plus pasto ("meal"), meaning something served before the main courses, in other words, an appetizer. For bruschetta you can use a wheat or rye baguette, and if you don't have one, an ordinary loaf cut into narrow slices works just fine.