Tomato & Avocado Bruschetta Recipe

Slice and toast bread

Preheat oven to 425°F (220°C). Slice the loaf on a diagonal into 12 slices about 1/2-inch thick. Arrange slices on a baking sheet in a single layer.

Brush each slice lightly on both sides with 3 tablespoons extra-virgin olive oil. Sprinkle the cut sides with 1/4 teaspoon kosher salt.

Toast in the preheated oven 6–8 minutes, flipping once halfway, until edges are golden and crisp but centers still slightly tender. Alternatively, grill on a hot grill pan 1–2 minutes per side.

Remove bread from oven. While still warm, rub the top of each slice with 1 garlic clove (cut side) to impart a subtle garlic aroma. Set toasted slices aside to cool slightly.

Prepare vegetables

Core and seed the tomatoes if large; dice into roughly 1/4-inch pieces until you have about 2 cups. Finely dice the red onion to measure 1/4 cup. Chop basil leaves into thin ribbons (about 1/4 cup packed).

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Dice into 1/4-inch pieces. Immediately toss the avocado with 1 tablespoon lemon juice to prevent browning and add brightness.

Make dressing and combine

In a small bowl whisk together 1 tablespoon extra-virgin olive oil, 1/2 teaspoon red wine vinegar, 1/2 teaspoon minced garlic, 1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper and optional 1/8 teaspoon crushed red pepper flakes. Taste and adjust seasoning.

Gently fold the tomatoes, avocado, red onion and basil into the dressing. Combine carefully so avocado keeps some texture. Let mixture sit 5–10 minutes at room temperature to meld flavors; if it sits longer, refrigerate briefly and bring back to room temperature before serving.

Spoon the tomato-avocado mixture generously onto each toasted bread slice, dividing evenly to make 12 bruschette.

If using, drizzle about 1 tablespoon balsamic glaze over the assembled bruschetta and scatter microgreens or extra basil leaves on top for color and freshness.

Serve immediately so the toast remains crisp. Leftover topping can be chilled for up to 24 hours but refresh with a squeeze of lemon before serving.