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Bruschetta Avocado Toast

A close-up shot of bruschetta piled on a slice of avocado toast and drizzled with balsamic glaze
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This super-simple bruschetta avocado toast will make you feel so fancy. Double the recipe to serve this as an impressive brunch!

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.

Find it online: https://www.emilyeatsthings.com/bruschetta-avocado-toast/