Bruschetta with California Avocado and Basil

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  • 1 California avocado, seeded, peeled and diced
  • ½ Pound Roma tomatoes, sliced lengthwise and diced
  • ¼ Cup diced red onion
  • 2 Tbsp olive oil
  • 2 Tbsp chopped parsley
  • 1 Tbsp chopped fresh basil leaves
  • 1 to 2 medium cloves garlic, minced
  • Freshly ground pepper and salt, to taste
  • 1 sourdough baguette (about 10 oz.), diagonally cut into 1/2-inch slices and lightly toasted


  1. In medium bowl, lightly combine avocado, tomatoes, Onion, olive oil, parsley, basil, garlic, pepper and salt.
  2. Top each slice of toasted bread with about 1 heaping tbsp. of the tomato-avocado mixture.
  3. Garnish each with small leaf of basil, if desired.
  4. Note: To prepare ahead of time or to keep mixture in the refrigerator for use as a quick snack, combine all ingredients except avocado.
  5. To serve, thinly slice 1 peeled medium California avocado and arrange 1 or 2 slices of avocado on each piece of toasted bread.
  6. Top each serving with about 1 heaping tbsp. of the tomato-avocado mixture.