Avocado Bruschetta Recipe

Slice and toast the bread

Preheat the oven to 200°C (400°F). Slice the baguette on a diagonal into 12–14 slices about 1/2 inch thick. Arrange slices in a single layer on a baking sheet.

Brush the top of each slice lightly with 2½ tablespoons of the extra-virgin olive oil. Sprinkle the sea salt and 1/4 teaspoon freshly ground black pepper evenly over the slices.

Bake in the preheated oven until edges are golden and crisp, about 6–8 minutes. For extra char, broil 30–60 seconds at the end—watch carefully to avoid burning. Remove from oven and let cool slightly.

While still warm, rub the cut side of the halved garlic cloves over each toasted slice to impart a subtle garlic flavor. Set toasted slices aside on a wire rack.

Prepare avocados: cut each avocado in half, remove pit, and scoop flesh into a mixing bowl. Using a fork, gently mash the avocado leaving some small chunks for texture (aim for a mashed consistency, not a puree).

Add the finely diced tomato, minced red onion, and chiffonade basil to the bowl with the mashed avocado. Stir to combine.

Season the mixture with 2 tablespoons fresh lemon juice, 1 tablespoon extra-virgin olive oil, 3/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and red pepper flakes if using. Taste and adjust seasoning — add up to 1 tablespoon more lemon juice or a pinch more salt if desired.

If you prefer a looser topping to spoon, stir in 1–2 teaspoons of water or extra olive oil until you reach desired consistency. Transfer topping to a serving bowl and keep covered with plastic wrap pressed to the surface to prevent browning if not using immediately.

Spoon about 1 heaping tablespoon of avocado mixture onto each toasted bread slice, spreading gently but leaving the edges visible. Arrange finished bruschetta on a serving platter.

Drizzle about 2 tablespoons of balsamic glaze evenly over the arranged bruschetta. Scatter microgreens or extra basil leaves over the top for freshness.

Finish with a light pinch of flaky sea salt if desired and an extra crack of black pepper. Serve immediately for best texture.