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!
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 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.
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.
- 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.
- 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.
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
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.
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.
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.
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).
Nutritional information is calculated by an online calculator. Calories may vary depending on ingredients used.
If you make this recipe and enjoy it, please come back and leave a comment and rating. I’d love to hear from you!Print
Avocado bruschetta with cherry tomatoes is quick and easy to make and perfect as an appetizer or light dinner. An easy recipe to share with friends and family!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 slices 1x
- Category: Appetizer
- Method: No Cook
- Cuisine: American
- 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
- Slice the cherry tomatoes in half and chop up the basil and add to a bowl.
- Whisk together dressing ingredients – olive oil, balsamic vinegar, minced garlic, black pepper and 1 pinch of salt. Pour over cherry tomatoes and basil. Stir to combine and set aside.
- Toast bread slices. I toasted them in the toaster.
- Put the toasted slices of bread on a serving platter.
- Mash up the two avocados in a bowl with a fork. I left the mashed avocado on the chunky side.
- Add the mashed avocado to the top of the toast slices. I patted it down with a fork as I added. Sprinkle a pinch of salt over the avocado mixture on the bread.
- Spoon the marinated tomatoes on top of the avocado toast and you’re ready to serve.
- I used white balsamic vinegar but you can use regular balsamic vinegar if that is what you have on hand (but it will be darker in color).
- Don’t mash up the avocado ahead of time, it will turn brown. Mash it up right before serving.
- If you enjoyed this recipe, please come back and leave a comment and rating to let me know what you think. I appreciate hearing your thoughts!
- Nutritional information is an estimate based on an online nutritional calculator.
- Serving Size: 1 of 6
- Calories: 212
- Sugar: 1.4g
- Fat: 11.8g
- Carbohydrates: 23.6g
- Fiber: 4.9g
- Protein: 5g
Keywords: Avocado Toast, Summer Recipe, Vegan Appetizer