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. My kids often ask for “avocado with salt” for snack and simply scoop the avocado out of their own natural skin bowls. Foods that come with their own natural packaging are the best. There’s no need for plastic with foods like bananas, avocados, and passion fruit. As much as I love avocado on its own, sometimes it’s fun to spice things up a bit with a fun avocado toast variation. This Italian inspired twist on avocado toast is perfect for summer and a nice break from guacamole. Since it’s been so warm lately, I’ve kept a bowl of avocado bruschetta in the fridge for a cool snack. One of the biggest complaints about avocados is that they turn brown so quickly once cut. Well, not with this avocado bruschetta recipe! The vinegar here keeps the avocado bruschetta perfectly green for over 24 hours in the refrigerator! So you can toss a bowl of bruschetta together and bring it out to enjoy with friends later.
One of the first things I learned to make when I was living in Florence was authentic Italian bruschetta. And bruschetta has been a favorite of mine ever since our lovely cooking teacher, Maria, taught me how to make it over a bottle of sangiovese. Avocado bruschetta certainly is not an authentic Italian recipe, but the method here is.
Many Americans think of bruschetta, which is pronounced bru-ske-ta, as the tomato topping most often served here in the U.S. In Italy, bruschetta is simply rustic bread toasted with olive oil, rubbed with garlic and sprinkled with a pinch of salt. And it is oh so tasty just like that. Bruschetta is more than just the topping, the bread is flavorful too.
Heirloom cherry tomatoes make this bruschetta refreshing and colorful. And since our lavender is blooming, I’ve been adding the flowers to just about everything. When I made this avocado bruschetta recipe this week (after photographing the recipe) I added a diced Persian cucumber and loved the added crunch. The only ingredient that may be new to you is white balsamic vinegar. I found a bottle at Trader Joe’s and am loving it for light salad dressings. It has that wonderful tangy flavor of traditional balsamic, but is clear, so it won’t turn this avocado bruschetta brown.
What’s your favorite way to eat avocados? Buon appetito and have a beautiful weekend.
Avocado Toast Bruschetta
- 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)
- 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.
- 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.
- Serve the avocado topping with the toasted bread. Topping will keep refrigerated in an airtight container for up to 24 hours.