Serves: 2 – 4

Look, there is nothing special about the technique here.

A classic bruschetta is something you can do with your eyes closed. Arguably, you don’t even need this recipe to whip up an avocado bruschetta.

The reason for typing it?

We had a pile of avocados and as a starter for a casual at-home Italian lunch, I thought why not.

And why not indeed!

I’m not sure I’ll ever do a bruschetta that isn’t avocado again!

It is awesome.

Ingredients

1 baguette, sliced 1 1/2cm thick
1/4 c extra virgin olive oil, divided
2 cloves garlic, peeled and sliced in half
1 clove garlic, crushed
1 Roma tomato, diced
1 large avocado, peeled, seeded and diced
1 tbsp white balsamic vinegar
1/4 tsp sea salt
1/4 c sliced basil

Method

1. Preheat the oven to 180c. Place the bread slices on a baking tray and brush with a little olive oil. Toast until golden brown, and then rub the sliced garlic cloves over the warm toast.
2. In a small-medium bowl, gently combine 1 tbsp olive oil, the minced garlic, tomato, avocado, white balsamic, salt and basil. Season with more salt and/or vinegar if desired.
3. Serve the avocado topping wth the toasted bread.