Avocado Bruschetta

This quick and easy Avocado Bruschetta puts a fun and refreshing spin on one of your favorite Italian appetizers! Crispy French bread is cut into slices, toasted until golden, rubbed with garlic cloves, then topped with a fresh and flavorful mixture of tomatoes, avocado, basil and more.

Are you a bruschetta lover? Then you need to try out my Caprese Chicken Skewers with Balsamic Glaze, Roasted Red Pepper Bruschetta with Burrata and Balsamic Grilled Chicken Thighs with Bruschetta.

Easy Homemade Bruschetta With Avocado

When I first created this avocado bruschetta, I truly had every intention of enjoying it as an appetizer. But the moment I took a bite of my first slice, those intentions went right out the window. Who says you can’t delight in an appetizer as a meal!?

This fresh Italian dish will make you want to do just that. When it comes to crusty toasted bread with creamy, juicy veggies and tangy seasonings on top, stopping at one serving is impossible! Luckily, it’s easy to double the recipe so no one has to fight over the extras.

What is the Difference Between Caprese and Bruschetta?

Although both dishes feature fresh tomatoes and basil, Caprese and bruschetta are quite different. Caprese is a salad made with tomatoes, basil and mozzarella cheese while bruschetta refers to toasted bread topped with garlic, tomatoes, basil, olive oil and balsamic vinegar. There you have it!

Recipe Ingredients

Go ahead and get familiar with the ingredients that make up this irresistible munchie. You’ll find the full amounts in the recipe card by the bottom of this post.

• French Bread: Cut this into slices that are about 1/2-inch thick.
• Garlic Cloves: Leave one whole for rubbing the bread and mince the rest for the topping.
• Diced Cherry Tomatoes
• Avocados: Peeled, cored and diced.
• Chopped Fresh Basil
• Olive Oil
• White Balsamic Vinegar: Dark balsamic vinegar works too, and it has a very similar flavor profile, but I prefer using white balsamic for aesthetic purposes.
• Salt: Added to taste.

What Kind of Bread Should I Use?

In the US, bruschetta is typically made with an artisan-style French loaf. The bread they use in Italy (Pagnotta) is difficult to come by here. Fresh sourdough and ciabatta loaves are also great options that should be accessible wherever you’re located.

How to Make Avocado Bruschetta

I like to serve the bruschetta topping in a bowl beside the toast so that everyone can prepare their own helpings. This also ensures that the bread stays nice and crispy while it waits to be devoured.

Heat Skillet: Heat up a large skillet over a medium-high burner on the stove.

Add Butter & Bread: Add 2 tablespoons of butter to the pan and swirl it around. Immediately add as much sliced bread to the pan as you can fit in a single layer.

Toast: Let the bread toast for 1-2 minutes, until it’s slightly browned. Flip it over and toast it on the other side for 1-2 minutes more.

Rub With Garlic: Remove your toast from the pan and immediately rub a whole raw garlic clove on both sides of each slice. I usually go back and forth 3-4 times with the clove before I move on to the next piece.

Repeat: Repeat the entire process until all of the bread is toasted.

Make Topping: Add the prepared tomatoes, avocado, basil, olive oil, garlic, vinegar and salt to a large bowl. Toss everything together until the topping is combined.

Enjoy! Spoon the bruschetta topping onto each slice of toast just before serving.

Tips for Success

This recipe really couldn’t get much simpler. The tips below are here to help you out just in case.

• Stay Fresh: Bruschetta tastes best when it’s made with fresh ingredients. This applies to the bread, garlic, tomatoes, avocado and basil in particular.
• Use a Serrated Knife: Using a sharp serrated knife is a surefire way to get effortlessly clean and even slices of bread. It also makes dicing up the tomatoes easier and safer, as it prevents slippage.
• Don’t Overcrowd the Pan: When too many slices of bread are stuffed into a single skillet, it becomes tricky to flip them over. You have to work pretty fast to avoid over-cooking the bread, so make sure your pan isn’t too crowded. Working in batches is usually the best course of action.
• Toast as You Go: Bread tends to cool down quickly, so if you want your toast to be warm each time you enjoy a slice of bruschetta, cook it in smaller batches as needed.

Add-In Ideas

There are tons of different fixings you can incorporate into your bruschetta topping for added flavor. Here are some foolproof ideas!

• Diced Prosciutto
• Chopped Oregano
• Pesto Sauce
• Shredded Mozzarella
• Finely Chopped Celery
• Diced Red Onion
• Chopped Marjoram
• Grated Parmesan

Serving Suggestions

Avocado bruschetta is an excellent accompaniment for all kinds of main courses. I personally like to keep it light so I can eat the tomatoey bread to my heart’s content without getting too full for the entree.

Garlic Parmesan Chicken Thighs, Honey Garlic Salmon in Foil or my Pecan Crusted Chicken would make for a mouthwatering meal that convinces you you’re dining in a fancy Italian restaurant! If you’re planning on enjoying your dinner outdoors, this sweet and savory Balsamic Grilled Chicken is a no-fail option. At the end of the day, you really can’t make a poor decision here.

How to Store Extras

Reheating toast doesn’t work out too well, so it’s best to only toast the bread you know will get eaten. Any leftover bruschetta topping can be kept in an airtight container in the fridge for 2-3 days. The avocado will begin to brown after a day or so, but the topping will still taste divine.

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More Italian-Style Appetizers to Try

• Pomegranate Honey Ricotta Toast
• Sausage Stuffed Mushrooms
• Italian Sausage Crostini with Whipped Goat Cheese
• Marinated Tomato Salad
• Baked Chicken Parmesan Bites
• Mozzarella Sticks with Wonton Wrapper

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