Looking for a fresh and healthy appetizer? Reynold Basco’s smashed avocado bruschetta is the perfect blend of creamy avocado, zesty tomatoes, and crispy bread. This easy-to-make recipe will elevate any gathering or make a delightful snack.
Ingredients:
- 2 ripe avocados
- 1 small French loaf or baguette
- 1 small tomato, diced
- 1/4 red onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon or lime juice
- Salt and pepper to taste
- Fresh basil or cilantro (optional for garnish)
Instructions:
1. Prepare the Bread:
- Preheat the oven to 400°F (200°C).
- Slice the French loaf or baguette into 1/2-inch thick pieces.
- Arrange the slices on a baking sheet and lightly brush each with olive oil.
- Toast in the oven for 5-7 minutes until golden brown and crispy. Set aside.
2. Make the Avocado Mixture:
- Halve the avocados, remove the pits, and scoop the flesh into a bowl.
- Add lemon or lime juice to the avocado to prevent browning.
- Mash the avocado with a fork, adjusting the texture to your preference (smooth or chunky).
- Stir in minced garlic, salt, and pepper, mixing well.
3. Prepare the Tomato Topping:
- In a small bowl, combine diced tomatoes and finely chopped red onions.
- Add a pinch of salt and mix to blend the flavors.
4. Assemble the Bruschetta:
- Spread a generous layer of the smashed avocado mixture on each toasted bread slice.
- Top with a spoonful of the tomato and onion mixture.
- Optionally, drizzle with olive oil for extra flavor.
- Garnish with fresh basil or cilantro for a vibrant touch.
5. Serve:
- Arrange the bruschetta on a serving platter and enjoy immediately!
This avocado bruschetta is not only delicious but also packed with healthy fats and nutrients, making it an ideal choice for a snack or appetizer.