Is there a better way to embrace summer than by eating bruschetta?! These tomato and avocado bruschetta with balsamic reduction and pine nuts are my absolute favorite!! This classic Italian appetizer is a perfect way to enjoy the delicious flavors of summer. Garden-ripened tomatoes, garlic, lots of fresh basil, and a splash of olive oil on a toasted rustic bread – yummy, this really is summer at its best!!
The recipe for these vegan bruschetta is super simple! They come together in less than fifteen minutes. I love bringing them to BBQs and parties as they’re this quick to make. Just prepare a large batch of the avocado tomato topping and bring it along with some rustic bread or baguette. If you got a BBQ you can just cut the bread into slices and roast them on the grill. Then either add the topping right before serving or let people do it on their own. Don’t forget to top the bruschetta off with some balsamic reduction, it gives them such a flavorful and fresh taste! Balsamic reduction is thicker than balsamic vinegar and it has a fuller flavor. I used store-bought balsamic reduction, but it’s also pretty easy to make at home using balsamic vinegar.
I think I’m kind of obsessed with bruschetta! They’ve been my favorite appetizer or antipasto to order at Italian restaurants for years, but it wasn’t until last summer that I thought of making them at home. One summer day I was craving fresh bruschetta with tomatoes so much and then it hit me, wait, why not just make them at home?!
I mean how can something this simple taste so incredibly delicious? It took me a couple of times until I was 100 percent happy with the recipe for these tomato and avocado bruschetta. I wanted them to be as traditional as possible, so I rubbed the grilled bread with fresh garlic, which gives it a really great taste. This kind of garlic bread is actually pretty yummy just by itself topped off with some olive oil and sea salt. I know that some bruschetta recipes call for mozzarella cheese or even meat, but I think this lighter version is much better. Plus, it’s of course entirely vegan. I also love having bruschetta with artichokes and black olives.
I hope you like these vegan tomato and avocado bruschetta as much as we do around here!
Have a great and sunny week! xx
Tomato and Avocado Bruschetta
Ingredients
- 3 tomatoes
- 1 avocado
- 1 clove of garlic, minced
- 1/2 small red onion, chopped
- 1 tablespoon olive oil
- 1 cup basil, chopped
- sea salt
- black pepper, to taste
- 10 slices rustic bread or baguette
- 1 clove of garlic, to rub the bread
- 2-3 tablespoons balsamic reduction
Instructions
- Dice the tomatoes and the avocado into small cubes and place in a bowl with the red onion, the olive oil, and the chopped basil. Season with salt and pepper.
- Either roast the bread in a pan (I like using a griddle pan) or put them on the grill. Rub the hot slices of bread with the garlic.
- Equally divide the tomato avocado topping on the bread and drizzle with the balsamic reduction.
I made these last night! So good and easy!
Two of my favorites in one! YUM!
Such a delightful fresh combo for summer! I’m not sure why, but avocados have all but disappeared from the grocers lately. Hoping they come back soon so I can make this.
Yummy!! Love avocado and love brushetta! Especially with all the home-grown tomatoes I’ve had, this recipe sounds awesome!
I LOVE bruschetta! And the tomato and avo combo is so good. I love all these flavors together and could totally eat it for lunch or dinner!
Avocado is so good on bruschetta. It’s a great cheese substitute because it’s so creamy. Great recipe!
LOVE the addition of avocado to this classic! And as always, your photos are wonderful.
I love bruschetta. It’s so simple but incredibly delicious. I like that you added avocado. And your recipe comes just in time for tomato season!
perfect appetizer!!!!
Mmm, I love bruschetta! So simple, yet so fresh and the perfect combo of textures. Love!
This looks like a perfect potluck dish!
We have our fingers crossed that our dear little tomato plant will keep growing!!! It’s doing okay so far…but no tomatoes yet!
Now I’m wishing I had planted tomatoes in my garden just for this! Of course store-bought tomatoes would be delicious too, but freshly picked tomatoes on top of crusty bread with avocado too–mmmm so tasty!! This is the sort of appetizer that I would happily just eat in place of a meal :D
Tomatoes aren’t quite in season yet here, but it’s getting close. I can’t wait to have bruschetta once that happens. Summer tomatoes just burst with flavor. I love the addition of avocado too. Sounds like the perfect summer appetizer!