Avocado & Tomato Bruschetta

🛒 Ingredients

• #Base & Topping;
• 1 small baguette or crusty loaf — cut into 1 cm thick slices
• 2 large ripe avocados.. 2 medium ripe tomatoes — seeded and finely diced
• 1 clove garlic — half for rubbing, half minced
• 1 tbsp extra-virgin olive oil — for brushing bread + extra for drizzling
• #Seasoning & Flavour;
• 1 tbsp fresh lemon juice.. ½ tsp lemon zest (optional)
• 1 small clove garlic — minced very finely
• 2–3 fresh basil leaves — finely chopped (or ¼ tsp dried basil)
• ¼ tsp sea salt.. ⅛ tsp black pepper
• Optional: pinch of red chilli flakes, a tiny drizzle of balsamic glaze

👩‍🍳 Instructions

1. 1

   Toast the bread: Preheat oven or grill to 190°C (375°F). Brush bread slices lightly with olive oil on both sides. Toast 3–5 minutes until golden and crisp around the edges. Remove and, while still warm, rub one side of each slice lightly with the cut face of the garlic clove — this adds wonderful subtle flavour. Set aside.

2. 2

   Make the avocado spread: Cut, pit, and scoop avocado flesh into a bowl. Add lemon juice, lemon zest, minced garlic, salt, and pepper. Mash with a fork — leave it slightly chunky rather than perfectly smooth for best texture. Taste and adjust salt or lemon to your liking.

3. 3

   Prep the tomatoes: Place diced tomatoes in a small bowl. Toss gently with a pinch of salt, a drizzle of olive oil, and chopped basil. Let sit 5 minutes to release fresh juices.

4. 4

   Assemble: Spread a generous layer of the avocado mixture onto each toasted bread slice. Top evenly with the diced tomato mixture, including a little of the juices.

5. 5

   Serve: Finish with a light drizzle of extra olive oil, a sprinkle of black pepper, and fresh basil or chilli flakes if you like. Enjoy immediately while bread stays crisp!