Avocado Bruschetta (with Cherry Tomatoes)

Name: Avocado Bruschetta
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 6 slices of French or sourdough bread – I used a rustic French garlic bread; 1 1/2 to 2 cups of cherry tomatoes – sliced in half; 8 fresh basil leaves – thinly sliced; 2 avocados – mashed; 1 tbs olive oil; 1/2 tbs white balsamic vinegar; 1 small clove of garlic – minced; 4 twists of fresh black pepper from a pepper mill.; 2 pinches of salt

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Avocado bruschetta with cherry tomatoes is quick and easy to make and perfect as an appetizer, light dinner or brunch recipe. It’s an easy recipe to share with friends and family!

Close up of avocado toast topped with orange and red cherry tomatoes on a white dish.

This bruschetta with avocado is a super simple recipe that’s filling, tasty, and looks great. Take your avocado toast to the next level by topping it with marinated cherry tomatoes, basil, and a balsamic dressing.

Marinated cherry tomatoes are the perfect topping for this easy avocado bruschetta recipe – they are so good and easy to make – and it only takes about 10 minutes to put everything together.

Avocado tomato bruschetta is an easy appetizer to share with family and friends. It’s the perfect mixture of creamy, sweet, and crunchy. Everyone will love it – it’s full of flavor! The mashed up avocado adds a creamy bed to a classic bruschetta.

This avocado bruschetta is the newest appetizer recipe on my blog – if you’re looking for more appetizers try this whipped goat cheese with some crackers or this crostini with whipped feta.

This recipe is

Quick and easy appetizer: This recipe is simple to make and only takes 10 minutes to whip up.
Crowd pleaser: Who doesn’t love the taste of avocado and tomato bruschetta? It’s a flavorful and colorful appetizer that everyone will enjoy.
Versatile: You can make this avocado with cherry tomato bruschetta as an appetizer or for a quick lunch. You can also mix up the topping – try adding a teaspoon of chopped chives or red onion to the cherry tomatoes as they marinate.

Loaf of french bread on a cutting board, cherry tomatoes in a white colander, two avocados and some fresh basil on a white dishcloth.

Recipe ingredients

Avocados: You need creamy, ripe avocados that are easy to mash up. Diced avocado is added to a bowl and then quickly mashed up to a creamy consistency.

Bread: You want a loaf-style bread that you can slice. I used a rustic French garlic bread.

Cherry Tomatoes: Colorful, juicy cherry tomatoes – I used a blend of orange and red cherry tomatoes.

Dressing: The cherry tomatoes are tossed with fresh basil, minced garlic cloves, and a light vinaigrette made with white balsamic vinegar and olive oil.

How to make this recipe

The recipe steps below are a visual guide on how to make this recipe – a printable recipe card and instructions can be found at the bottom of the post.

Side by side images of red and orange cherry tomatoes in a white bowl and six pieces of toast on a white pan with a blue edge.

Step 1: Slice the cherry tomatoes in half and add to a bowl. Then toss them with a simple balsamic dressing, some fresh basil and a little black pepper. Let it sit while you prep the rest of the ingredients.
Step 2: Toast some baguette slices of rustic French bread until golden brown.

Side by side photo of mashed up avocado in a white bowl and mashed avocado on toast in a white pan with a blue edge.

Step 3: Mash up two medium sized avocados – I like to leave them a little chunky.
Step 4: Top the toast with mashed-up avocado mixture and a sprinkle of sea salt.
Step 5: Spoon a couple of tablespoons of the tomato mixture over the avocado toast and you’re ready to serve.

Avocado toast topped with cherry tomatoes on a white pan with a blue edge.

Top tips for making this recipe

What kind of tomatoes should I use? Cherry tomatoes are best for this recipe since they don’t give off a lot of juice (like a regular tomato). So your tomato avocado bruschetta won’t get soggy.

How should I toast the bread? You have a couple of options – you can toast the bread in the toaster (that’s what I did), you could broil the bread in the oven on a baking sheet (this will take more time than using the toaster) or you could toast the bread on the grill if you’re grilling.

Can I make this recipe ahead of time? You can make the marinated cherry tomatoes about an hour or so ahead of time – let them sit in a bowl or dish on your kitchen counter (not the refrigerator) until you’re ready to serve. Don’t mash the avocado until just before serving. The avocado will turn brown if you make it too far ahead of time.

Can I refrigerator any leftovers? Sadly, no. Mashed avocados will turn brown and the bread will become soggy and stale. So eat up and enjoy this right when you make it.

Frequently asked questions

How to keep bruschetta from getting soggy?

I like using cherry tomatoes in this recipe – they are less watery than regular slicing tomatoes and will keep the bread from getting soggy. Also, the avocado acts as a barrier between the bread and the tomato topping.

What type of bread is best for bruschetta?

I used a rustic French garlic bread. Sourdough bread would be a good choice as well. You want the sliced bread to be firm and wide enough that it can hold all the toppings without bending. A baguette or long, thin French bread would not be a good option since it would be difficult to mound the cherry tomato mixture without it falling off.

Why does the type of bread matter when making bruschetta?

Avocado bruschetta is all about the mix of crunchy bread and creamy avocado topping. The bread plays a big part in making this recipe. You want a slice of bread that is firm, rustic loaf-style bread that you can easily slice up and toast. The bread needs to be wide enough so you can spread on the avocado and top it with the marinated cherry tomatoes.

Variations

Bruschetta is super easy to customize.

Vegetables: For the marinated topping you could add sliced cucumbers, thinly sliced red onions, olives, or capers to the cherry tomatoes.

Cheese: If you wanted to add some cheese, briny feta or creamy fresh mozzarella would be good choices. Just chop it up into small pieces and add it to the cherry tomato mixture.

Dressing: I used white balsamic vinegar in this recipe so it doesn’t change the color of the tomatoes (like a regular balsamic vinegar would). If you don’t have white balsamic vinegar, you can try red wine vinegar instead or use regular balsamic vinegar (which will darken the cherry tomato mixture a bit).

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Nutritional information is generated from an online nutritional calculator. This information is provided as a courtesy only and should not be considered a substitute for a professional nutritionist’s advice. Ingredients can vary and Green Valley Kitchen makes no guarantees to the accuracy of this information.