Avocado Bruschetta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

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!


  • 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


  1. Slice the cherry tomatoes in half and chop up the basil and add to a bowl.
  2. 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.
  3. Toast bread slices.  I toasted them in the toaster.
  4. Put the toasted slices of bread on a serving platter.
  5. Mash up the two avocados in a bowl with a fork.  I left the mashed avocado on the chunky side.
  6. 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.
  7. 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.