Avocado Tomato Bruschetta
The avocados make all the difference. Your family and friends will gobble these up.
Ingredients
- 2 cups grape tomatoes sliced into rounds
- ¼ teaspoon kosher salt for sprinkling on tomatoes
- 1 teaspoon balsamic vinegar for tomatoes
- 2 teaspoons extra virgin olive oil for tomatoes plus more for drizzling
- 1-2 avocados
- 1 lemon for squeezing on avocado
- 1 fat loaf of French or Italian bread sliced into ½" pieces
- Olive oil for the pan
- 1 clove of garlic with the tip cut off
- Whole basil leaves for garnish
- Salt and black pepper to taste
Instructions
- Slice all the grape tomatoes into rounds, place in a sieve, sprinkle with the ¼ teaspoon of salt, toss, and let stand for 15-20 minutes to remove excess moisture. Then place the drained tomatoes into a bowl and add the balsamic vinegar and extra virgin olive oil. Stir to coat. Set aside. Slice up your avocados and squirt with some lemon juice, to prevent them from browning, and to add brightness. Set aside.
- Cut as many pieces as you want of the French loaf into ½” thick slices. Heat a large pan with a generous amount of olive oil and crisp the bread on both sides, over medium- low heat until golden brown. Add more oil for the second side. Rub the garlic clove on both sides of the hot toasted bread with the cut tip.
- To assemble, top the bread with the avocado slices, then tomatoes. Spoon on any remaining dressing from the tomatoes. Garnish with the whole basil leaves. Finish with a drizzle of extra virgin olive oil, and a light sprinkling of salt and pepper.
TIP: Although best when eaten right away, these bruschetta can hold up for a bit, so feel free to serve them at room temperature.