How to Make Avocado Bruschetta

Many people are familiar with traditional tomato bruschetta, but in Italy, bruschetta is often made with a variety of seasonal vegetables, meats and legumes. Follow these simple instructions to make a delicious and healthy avocado bruschetta.

Difficulty: Easy

Instructions

Things You'll Need:

• Loaf of Italian bread
• Ripe avocado
• 1 cup grape tomatoes or 1 small tomato, chopped
• 1 tablespoon chopped parsley
• Red wine vinegar
• Extra virgin olive oil
• 1 clove minced garlic
• Salt & pepper

1. Preheat the oven to 350 F.

2. In a small bowl, combine chopped tomato, parsley, one tablespoon of red wine vinegar, minced garlic, 3 tablespoons of olive oil along with salt and pepper. Stir gently, and set mixture aside for the flavors to begin to marry.

3. Cut open the avocado, remove the pit and remove the avocado flesh from it's skin, using a tablespoon. Chop the avocado flesh into small chunks and add to the tomato mixture, stirring to make sure the avocado is well incorporated.

4. Allow the avocado and tomato mixture to sit while you prepare the crostini. Using a bread knife, slice the bread into half-inch slices, positioning the knife on a diagonal. Arrange the bread slices on a baking sheet and drizzle with olive oil on both sides. Place into preheated oven for 10 minutes, turning once.

5. Remove crostini from oven and allow to cool slightly. Rub each slice of bread with a piece of freshly cut garlic.

6. Give the avocado and tomato mixture a quick stir and taste, adjusting for seasoning if necessary.

7. Spoon some of the mixture onto each bread slice and serve. Alternatively, you could serve the mixture in a small bowl alongside the crostini.

Tips & Warnings

• Avocado needs to be covered with something acidic to prevent oxidation (turning brown). Make sure to mix it so it is covered well with the red wine vinegar.