I could pretty much live on avocados. I eat them on or in just about anything. So the other day when we were trying to think of a light dinner and my husband suggested Bruschetta, I knew exactly what I was going to do. We had lots of tomatoes from the garden that needed to get used, so I made a traditional version as well. But I had to turn the avocado that was ripe into something as well.
My husband requested that I make homemade bread for this, so I did. Any French or Italian loaf from the store would work equally well. There is just something about the smell of bread baking in your house that can’t be beat. After we were done eating my husband said he would have actually paid money at a restaurant for this meal. Considering it was entirely vegetarian that is HUGE praise coming from him. There are still a few tomatoes on my plants, so I am hoping to make the traditional version again, and actually take pictures before we eat it all
I enjoyed this with a glass of wine, and it was the perfect end to the day. We tried to get our 7 year old to eat it, but he was not a fan. He did prefer the avocado version to the tomato version, but still wouldn’t take more than the one bite we made him have. The only thing that could have made this better would be patio furniture. This meal seems perfect for sitting outside, and enjoying the weather.
Fresh buttery avocados top perfectly crusted crostini. Great appetizer, or a light dinner.
15 minPrep Time
10 minCook Time
25 minTotal Time
- 2 avocados, pitted and diced
- 1 small tomato, diced
- 1 Tbls onion, diced
- 2 tsp fresh lime juice
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 Tbls olive oil
- Bread - sliced 1/2 in thick
- olive oil for drizzling
- Preheat oven to 400 degrees. Line a baking sheet with slices of bread. Drizzle or brush olive oil over both sides of the bread. Bake for about 5 minutes a side, until lightly toasted.
- In a bowl combine the remaining ingredients. Stir until everything is coated in the olive oil.
- To serve scoop some of the avocado mixture onto the bread.