This Tomato Avocado Bruschetta is an awesome twist on the classic bruschetta. The avocado adds a nice creaminess that pairs perfectly with the fresh tomatoes, basil, and parsley. Serve this bruschetta on a toasted baguette for a light, fresh appetizer.
If you're craving fresh summer flavors and want a healthy appetizer, you are going to LOVE this fresh tomato avocado bruschetta. Amazing on its own, or with a nice generous drizzle of balsamic glaze.
Use a store-bought baguette, or bake a baguette from scratch to really impress your family and guests!
Fresh tomato appetizer
Let's talk about how delicious fresh in-season tomatoes are. Juicy, flavorful, aromatic, and so sweet! Perfect for summer snacking and appetizers. Pair them with a little fresh garlic, fresh herbs, freshly grated black pepper, and... AVOCADO, and you have the tastiest fresh tomato appetizer.
I'm usually that person who brings a tray of veggies to a summer BBQ, knowing that the rest of the food we'll be eating will be less healthy. This tomato avocado bruschetta is the perfect mix of fresh, healthy, light and delicious. So no one feels obligated to eat boring veggies from a tray, and can choose to have bruschetta after bruschetta instead. 🙂
Related recipe: Pesto Crostini with Burst Tomatoes
Creamy avocado is the perfect pairing for zesty, slightly acidic tomatoes. It really take this bruschetta to the next level. And I say that as someone who hates that phrase.
- 2 medium tomatoes
- ½ Hass avocado, diced into small pieces
- 1 clove garlic, minced or finely grated (I prefer to grate mine on a microplane zester so there are no large garlic bits!)
- 2 tablespoons fresh parsley leaves, finely diced
- 2 tablespoons fresh basil, finely diced
- ¼ - ½ teaspoon sea salt, to taste
- Freshly ground black pepper
- Olive oil
Ingredient notes: I prefer avocados that are not super ripe and soft for this recipe, so that they don't get mushy when you stir them into the bruschetta. Choose avocados that are not totally green ones (those taste terrible!), but ones that are not on their last legs.
Optional ingredients that will make this bruschetta out-of-your-world delicious: a really good balsamic vinegar, or a balsamic glaze. Another great option is a flavored balsamic vinegar. These are all amazing for drizzling over the bruschetta. Here are some really great options: strawberry balsamic vinegar, raspberry balsamic vinegar, fig balsamic vinegar.
Tools to make it easy to make bruschetta:
- A microplane zester (I love grating garlic on mine to get finely grated garlic, instead of having )
- Herb scissors (these are AWESOME!)
- Colander (for draining the extra tomato juices - these are a great set)
- Avocado saver (I LOVE MINE!)
Related recipe: Pesto Pizza with Fresh Tomatoes
Step 1: Dice the tomatoes into small pieces, and place them in a colander over a bowl or a sink. Season with salt, and allow to sit while you gather the rest of the ingredients, so that extra juices from the tomatoes drip out. If you don't have a colander, just let them sit in a bowl so that the tomatoes release their juices, then carefully strain the juices out, holding the tomatoes back with your hand or a large spoon.
Step 2: In a large bowl, combine the grated garlic, diced parsley, basil, sea salt, pepper, and a drizzle of olive oil.
Step 3: Add the strained tomatoes and mix well. Add the chopped avocado, and gently fold in, taking care not to smush the avocado too much.
More fresh avocado appetizer recipes: Avocado Tempura Bites
Step 4: Slice a baguette into thin slices, and brush with olive oil. Toast in a large skillet over medium heat for 2-3 minutes, or until the baguette is golden brown and warm. Set aside on a large plate and cover with a clean kitchen towel to keep warm until serving.
Step 5: To serve, top a piece of baguette with a tablespoon or two of tomato avocado bruschetta, drizzle with balsamic vinegar or glaze, and enjoy!
Other crostini appetizers you will love:
Other summer appetizers to try:
- No-mayo potato salad with olives and feta
- Easy calamari salad
- Shrimp and couscous salad
- Broccoli ranch pasta salad
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Tomato Avocado Bruschetta
- Microplane zester
- Prepare the tomatoes: Dice the tomatoes into small pieces and set aside to strain in a colander while you prepare the rest of the ingredients. Use a wooden spoon to stir the tomatoes to strain the extra liquid. Dice the avocado into small pieces (¼ - ½ inch each).
- In a large bowl, combine all the ingredients - strained diced tomatoes, grated garlic, chopped parsley and basil, salt, and pepper. Mix well. Add the chopped avocado and gently fold in, taking care not to smush the avocado too much.
- Toast the baguette: Brush the olive oil on one side of the baguettes and place in a pan over medium heat for 2-3 minutes, or until the baguette is toasted and golden brown.
- Serve the Tomato Avocado Bruschetta over the toasted baguettes, or with toasted pita or chips for dipping.
- This delicious Tomato Avocado Bruschetta is best when served fresh, but will be delicious if stored in an air-tight container overnight.
- I prefer to grate garlic on a microplane zester instead of mincing it, to evenly distribute the garlic throughout this bruschetta.
- Choose an avocado that is ripe but not too soft, otherwise it will get smushed while stirring the bruschetta.
- This bruschetta is amazing with a drizzle of balsamic glaze.
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.
Friday 24th of September 2021
Hi Kate, I got introduced to your blog by Aldo. I tried this recipe exactly as written and it turned out really well. Everyone in my family loves it! It's a nice twist on bruschetta. Looking forward to try other vegetarian recipes you have!
Saturday 27th of August 2016
Always love bruschetta!!!
Monday 25th of July 2016
What a great recipe. My thoughts would be to create guacamole by mixing diced tomatoes with the avocado along with minced onions and some type of spicy pepper. I would probably go with Thai peppers because they are a bit higher on the Skoville chart but Jalapeños work too. Then I would take guacamole and place diced tomatoes on top.
Wednesday 3rd of August 2016
Ooh I do love a chunky guacamole with onions and diced tomatoes! Tomato and avocado are always a winning combination for me.
Ashlyn // Dollop Of Yum
Monday 25th of July 2016
I love a good bruschetta! There's nothing like a fresh and flavorful topping on some crusty bread. This avocado + tomato combo makes this recipe the perfect summer appetizer!
Wednesday 3rd of August 2016
Thanks for stopping by! Yes I think so too, I love a freshly made bruschetta and find this such an addicting appetizer!