Avocado Bruschetta

Summer means fresh tomatoes and ripe avocados. Add basil and balsamic vinegar in the mix and you have a perfect afternoon snack or appetizer for a summer party.

avocado bruschettaBruschetta is my favorite. During the summer months when tomatoes are so ripe where they burst when you cut them, it automatically makes me want to make bruschetta. I don’t even need the bread. Give me a big bowl of the mix and I’m one happy girl.

I put a twist on the classic favorite, adding in avocado and let me tell you… best decision ever!


1 Acocado, chopped
6-8 basil leaves, chopped
2 tomatoes or 1 pint of cherry tomatoes, chopped
1 green onion, chopped
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1/4 tsp garlic powder
salt & pepper, to taste
1 gluten free baguette (I use Schar)


Preheat oven to 400 degrees. Cut baguette into 1/2 inch circles and place on baking sheet. Lightly brush each piece of bread with olive oil.

Toast until lightly browned (about 3 minutes per side).

Place avocado, tomatoes, basil, green onion, balsamic vinegar, olive oil, garlic powder, salt and pepper in a bowl and mix together.

Spoon about a Tbsp of bruschetta mix onto each piece of bread and serve immediately.

Avocado Bruschetta


If you like this, you will also like:

Bruschetta Burger

Bruschetta Burger


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