AVOCADO TOAST BRUSCHETTA RECIPE

AVOCADO TOAST BRUSCHETTA RECIPE

Satisfying avocado bruschetta perfect for snacking or bringing to get-togethers. This avocado bruschetta can be made up to 24 hours in advance without turning brown. What a delicious Italian twist on avocado toast!

Like many native Californians, avocados are a staple in my diet. We have been eating “avocado toast” long before it was a thing. These creamy fruits are one of my favorite things to eat – breakfast, lunch or dinner.

AVOCADO TOAST BRUSCHETTA RECIPE
Bruschetta with avocado, tomato, and fresh basil make a tasty snack.

INGREDIENTS:

• 1 loaf rustic bread or baguette, sliced 1/2 inch thick
• 1/4 cup extra virgin olive oil, divided
• 1 clove garlic, peeled
• 1 clove garlic, finely minced or crushed
• 1 Roma tomato, diced or 1/2 cup quartered cherry tomatoes
• 1 large avocado, peeled, seeded and diced
• 1 tablespoon white balsamic vinegar
• 1/4 teaspoon sea salt
• 1/4 cup sliced basil
• 1 Persian cucumber, diced (optional)

DIRECTIONS:

1. Preheat the broiler. Place the bread slices on a cookie sheet and brush with a little olive oil. Toast until golden brown. Slice one garlic clove in half and rub over the warm toast.
2. In a small-medium bowl, gently combine 1 tablespoon olive oil, the minced garlic, tomato, avocado, white balsamic, salt, basil, and cucumber. Season to taste with more salt and/or vinegar if desired.
3. Serve the avocado topping with the toasted bread. Topping will keep refrigerated in an airtight container for up to 24 hours.

More recipe, source: yummymummykitchen.com