Summer entertaining prep taking too much time? This Bruschetta with California Avocado and Basil comes together in just 10 minutes and disappears even faster at any backyard barbecue, pool party or picnic table.
Savor the flavors of summer with slices of ripe, creamy California Avocado layered on toasted sourdough rounds topped with a mixture of garden tomatoes, red onion and fresh basil. It’s simple, elevated and always a crowd favorite.
Bruschetta with California Avocado and Basil
Serves 8
Ingredients
- 1 to 2 ripe Fresh California Avocados, seeded and peeled
- 1/2 lb. Roma tomatoes, sliced lengthwise and diced
- 1/4 cup diced red onion
- 2 Tbsp. olive oil
- 1 Tbsp. chopped fresh basil leaves, plus additional for garnish
- 1 to 2 medium cloves garlic, minced
- As needed Freshly ground pepper and salt, to taste
- 1 sourdough baguette (about 10 oz.), diagonally cut into 1/2-inch slices and lightly toasted
Preparation
- Thinly slice half of the avocados, then cut the slices in half crosswise. Reserve.
- Dice the remaining avocado.
- In medium bowl, lightly combine the diced avocado, tomatoes, onion, olive oil, basil, garlic, pepper and salt.
- Top each slice of toasted bread with 2 or 3 of the reserved avocado slices. Top with about 1 heaping Tbsp. of the tomato-avocado mixture.
- Garnish each with small leaf of basil, if desired.
Serving Suggestions:
By placing the sliced avocado on the toasted bread first the tomato-avocado mixture stays on the bread better and is deliciously moist. If you prefer a drier bruschetta omit half the avocado.
Also try the tomato-avocado mixture over pasta, rice, grilled chicken or beef.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Find everything you need for this recipe and much more at your local Mollie Stone’s Markets. Click HERE to find a market near you!
Recipe and photo provided by California Avocados
