Avocado and tomato bruschetta recipe

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  • Vegetarian
serves: 4
Skill: easy
5-a-day: 1
Prep: 10 min
Cooking: 8 min
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  • These rustic bruschetta snacks make great finger food at a party or they’re delicious served at a lovely Mediterranean-style family lunch.


    • 1 ready-to-bake ciabatta
    • 3tbsp extra virgin olive oil
    • 250g (9oz) cherry plum tomatoes, halved
    • 2 avocados
    • 1tbsp lemon juice
    • Handful of rocket leaves
    • Salt and freshly ground black pepper
    • Balsamic vinegar, to drizzle


    • Preheat the oven to 220°C (425°F, gas mark 7). Trim the ends off the ciabatta then cut it into 16 slices. Brush each side lightly with 2tbsp olive oil and place on a baking tray in a single layer.

    • Mix the remaining olive oil with the tomatoes and a little seasoning. Spread on a baking sheet and cook for 10 mins or until the tomatoes are softened.

    • Peel, stone and dice the avocado and toss on the lemon juice to avoid browning.

    • Spoon the tomatoes on the baked bread. Top with the avocado and rocket and drizzle with balsamic vinegar and serve.

    Top tip for making Avocado and tomato bruschetta

    Top tip: Don't forget to drizzle with lemon juice for extra flavour - it also stops the mixture turning brown.

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