Avocado Bruschetta


Avocado Bruschetta
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.

Yields 4

Fresh buttery avocados top perfectly crusted crostini. Great appetizer, or a light dinner.

15 minPrep Time

10 minCook Time

25 minTotal Time

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  • 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


  1. 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.
  2. In a bowl combine the remaining ingredients. Stir until everything is coated in the olive oil.
  3. To serve scoop some of the avocado mixture onto the bread.




  1. What a perfect appetizer, and I love that you made your own bread – nothing’s better than that! :)

  2. Looks fantastic! I just recently started loving avocado and now I’m obsesses, so this is right up my alley.

  3. obsessed*

  4. i love avocado, so these look absolutely delicious to me!

  5. This looks delicious. I have a recent obsession with avocado so I might have to make this over the weekend.

  6. Love this! Especially on fresh homemade bread!

  7. Looks fantastic to me! Love them avocados!

  8. What a perfect appetizer! Looks super tasty. Avocados are just the best. Sounds like hubby was happy.

  9. I can live off avocados as well! Lucky you, you live in one of the world’s largest avocado producers! I’m green with envy. Literally. Just the other day, I made an avocado and egg chop on toast also…can’t get enough of avocados!!!

  10. I could live off of avocados too! And this is definitely one of the perfect ways to use them up!

  11. I need to come to your home to eat! There hasn’t been a recipe that you posted that I wouldn’t want to try Everything looks incredible!! The avocado bruschetta looks amazing!!

  12. Avocados are a huge favorite and this looks like a great way to eat them.

  13. I like this combination of avocados and tomatoes too,yummy;-)

  14. I was so impressed with the avocado bruschetta and then you mentioned you baked the bread too…. Now I’m beyond impress. :) Well done… it’s gorgeous.

  15. i could live on avocados as well, i love these green fruit!
    your bruschetta looks great, and hooray for homemade bread!


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