Tomato and Avocado Bruschetta

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

5 from 1 vote

Print

Tomato and Avocado Bruschetta

These tomato and avocado bruschetta with balsamic reduction and pine nuts are perfect to embrace summer! I love bringing them along to BBQs and parties.

Course Appetizer, Side Dish, Snack

Cuisine Italian

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 10 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

1. 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.
2. 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.
3. Equally divide the tomato avocado topping on the bread and drizzle with the balsamic reduction.