This quick bruschetta is perfect for a light lunch or a tasty snack. It uses fresh tomatoes, ripe avocado, fragrant basil, and soft mozzarella on toasted baguette.
Active time: 15 minutes | Total time: 40 minutes
Tomato‑Avocado Bruschetta
What You Need
- 3/4 cup balsamic vinegar
- 1 French baguette
- 2 tbsp olive oil, divided
- 2 cups cherry tomatoes, halved
- 1 medium avocado, diced
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1/4 cup fresh basil, thinly sliced
- 3 oz fresh mozzarella balls, split
How to Make It
- Heat the oven to 350°F (177°C).
- Put the balsamic vinegar in a small pot. Bring it to a gentle boil, then lower the heat. Let it simmer until it is half its original volume, about 25 minutes. Cool it down.
- Trim the baguette ends and cut the loaf into ½‑inch slices.
- Grill the bread slices for 1–2 minutes on each side until they are lightly charred. Brush the tops with 1 tbsp olive oil. If you do not have a grill, bake the slices on a tray for 8–10 minutes until golden.
- In a bowl, mix the cherry tomatoes, the remaining olive oil, salt, and pepper. Let the mixture sit for 5 minutes, then drain any extra liquid.
- Gently fold the diced avocado into the tomato mix right before you serve.
- Place a spoonful of the tomato‑avocado mix on each toasted baguette slice. Sprinkle basil and mozzarella on top, then drizzle with the balsamic reduction.
Serves: 6 people (2‑3 pieces per person)
Nutrition Facts (per serving)
- Calories: 223
- Total Fat: 12 g
- Carbohydrates: 23 g
- Protein: 6 g
- Fiber: 3 g
- Sugar: 7 g
- Sodium: 255 mg
- Vitamin C: 16 % DV
- Calcium: 11 % DV