This Avocado Bruschetta is one of our favorite appetizers. I have been making it for years and years, way before avocado toast was the thing to do. In fact, this was originally posted on the blog back in 2012. Today I am giving you new pictures and some better instructions, but the recipe remains exactly the same, because it is that good!
Ingredients
Avocado Topping
- 2 ripe avocados, pitted and diced
- 1 tomato, diced
- 1 Tablespoon diced onion
- 2 teaspoons fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 Tablespoons olive oil
Crostini
- 1 baguette, thinly sliced (about 1/2 inch thick)
- olive oil for drizzling
Instructions
- Preheat oven to 400º F.
- Arrange the baguette slices on a baking sheet in a single layer. Drizzle or brush olive oil over both sides of the bread.
- Bake for about 5 minutes on each side, until lightly toasted.
- Remove and allow bread to cool.
- In a bowl combine the avocado topping ingredient and stir until everything is coated in the olive oil.
- To serve scoop some of the avocado mixture onto the bread.
Notes
A drizzle of balsamic glaze over the top would be a great addition.
