This super-simple bruschetta avocado toast will make you feel so fancy. Double the recipe to serve this as an impressive brunch!
Although you can find bruschetta on many restaurant menus here in the U.S., it’s still deeply underrated, if you ask me. It truly is a testament to simplicity: even with a short list of ingredients, it packs an unbelievable amount of flavor.
I typically like to make bruschetta as an appetizer or snack in the summer, when tomatoes and basil are both at their best. And today, I had an avocado, some tomatoes, and the most beautiful fresh basil from a local farm. The second I looked at my produce basket, I knew what to do. A few short minutes later, this bruschetta avocado toast was born, and let me tell you, I’ll be making this for breakfast (or lunch… or a snack) on repeat for the rest of forever.
Every element of this recipe is perfect.
Fresh garlic perfumes the toast with flavor. The avocado adds creaminess and savoriness. The bruschetta is zingy, salty, and herbaceous. And the pièce de résistance: the sweet, tangy, impossibly delicious balsamic reduction really brings this whole thing together.
This recipe only makes enough for one meal-sized serving. I like making it for breakfast and eating it alone with a cup of coffee and my journal. It makes me feel fancy, even when it’s just a Wednesday. But if you’re trying to impress someone, this will scale up beautifully to feed two or more people. You could even slice the bread into smaller pieces and serve it as an appetizer.
You absolutely will not believe this is vegan. It’s so mind-bogglingly delicious, it doesn’t even make sense that it’s exclusively plant-based. It’s perfect any time of day, so give it a go. It’ll blow your mind.
More delicious recipes for breakfast or brunch:
Apple Cinnamon Baked Oatmeal
Bananas Foster French Toast
Did you make this recipe? Don’t forget to share a photo on Instagram and tag me @emily.eats.things!
PrintBruschetta Avocado Toast
This super-simple bruschetta avocado toast will make you feel so fancy. Double the recipe to serve this as an impressive brunch!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 slices 1x
Ingredients
For the toast:
- 2 slices crusty bread
- 1 clove garlic, peeled and halved crosswise
- 1 small avocado, mashed
- Balsamic glaze, homemade or store-bought
For the bruschetta:
- 1 large or 2 small ripe tomatoes, seeded and diced
- 1 clove garlic, minced
- 3 or 4 fresh basil leaves, cut into chiffonade (thin strips)*
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- Kosher salt and black pepper
Instructions
- Make the bruschetta: In a small bowl, combine the tomatoes, minced garlic, basil, olive oil, balsamic vinegar, salt and pepper. Stir together and set aside to let the flavors meld while you make the toast.
- Make the garlic toast: Toast the bread in a toaster or under the broiler until golden brown and crisp. While the toast is still hot, rub the cut side of the halved garlic all over the toast.
- Assemble: Spread the mashed avocado onto the toast. Spoon over the bruschetta and drizzle on the balsamic glaze. Enjoy!
Notes
- The easiest way to chiffonade basil is to stack the leaves on top of each other, roll them tightly into a cigar shape, and slice through the roll, creating thin strips.
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