This Tomato Avocado Bruschetta is a delicious twist on the classic bruschetta. The creamy avocado pairs perfectly with the fresh tomatoes, basil, and parsley. Serve this over toasted baguettes for the perfect appetizer.
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.
Notes
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.