Photography by Catherine Downes.

Look What I Made: Avocado Bruschetta

This no-frills take on the classic Italian appetizer is a crowd-pleaser.

There are so many bruschetta recipes floating around on the internet. Some call for blanched tomatoes, while others skip fresh produce altogether. After spending a fair amount of time experimenting with different versions of the Italian appetizer, I’ve come to find that this no-frills, veggie-packed rendition is my favorite. It makes for a perfect party snack. Or meal, even. Here’s the recipe.

What you need:

1 French baguette (I got mine from Village Baking Co.)
2-3 large tomatoes
1 small carton cherry tomatoes
1 ripe avocado
1 fresno pepper
Garlic powder
Fresh basil
Olive oil (optional)
Balsamic vinegar
Salt

IMG_9381

Preheat oven to 350 degrees F.

Use a bread knife to slice the baguette diagonally, making 1/2 inch thick slices. Optional: brush one side of each slice with olive oil (you can skip this step to cut down on calories).

Place bread on cookie sheet(s), and toast in oven for 7-10 minutes or until crisp.

Chop tomatoes. Mash avocado, and spread on toast. Sprinkle with garlic powder. Top each slice with tomatoes, then garnish with 1 slice fresno pepper and 1 basil leaf. Sprinkle with salt (to taste) and drizzle with balsamic. Enjoy.

It’s that easy.

IMG_9434 copy-2

IMG_9454 copy_2-2

Newsletter

Our SideDish newsletter features Dallas’s newest dining spots, scrumptious recipes from local restaurants, and news on breweries, cocktail hours and more.

Find It

Search our directories for...

Restaurants

Restaurants

Bars

Bars

Tex-Mex

Tex-Mex

BBQ

BBQ

View All

View All

Comments