Avocado Bruschetta Appetizer Recipe

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Tomato and smashed avocado bruschetta appetizer, a California spin on a favorite Italian classic recipe.
Like the best breakfast avocado toast you’ve ever had. Except the bread is grilled instead of toasted giving it that rustic smoky flavor throughout along with a soft interior and crispy exterior. The perfect texture to hold up to all the wonderful toppings of tomatoes and smoky tempeh bits.
As the Italians say: “ Bruschetta di Avocado e Pomodori, Mangia Bene! “

Quick, Easy, Healthy, Beyond Delicious!

Best part: 100% Vegan!

The perfect appetizers for your next party or garden brunch. Just remember you are working with avocados and they don’t keep very well, so only smash them just before serving. Also when making it for a crowd, it would be best to make miniature versions of this or “ Crostini ”, using bite size small slices of baguette.
Let’s Do This!

How to Make Italian Avocado Bruschetta Appetizers:

  1. Grill slices of crusty bread until nice grill marks form.
  2. Rub the bread with a clove of garlic to your liking.
  3. Traditionally lightly brush with olive oil & a pinch of salt.
  4. Top smashed avocado, tomatoes and basil, or your favorite toppings.
  5. Optional: finish with a drizzle of balsamic vinegar reduction.
Bruschetta “bru-ske-ta” is actually the grilled bread rubbed with garlic, the toppings are just pleasant filling additions but not necessary. 
Vegan Avocado Bruschetta Appetizer Recipe
5 from 2 votes

Avocado Bruschetta Appetizer

Tomato and smashed avocado bruschetta appetizer, a California spin on an Italian classic. 
Print Recipe
Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes



  • Preheat a cast iron plate for griddle over medium high flame. Grill the bread on each side until charred.
  • Rub one side of each slice of the grilled bread with the garlic clove to your liking, the brush lightly with olive oil. Season with a pinch of sea salt.
  • Slice the avocado, discard the pit and scoop the flesh into a bowl. Squeeze some of the lemon juice on top, add a pinch of sea salt and lightly smash it with the back of a spoon or fork.
  • Scoop the avocado on top of the bruschetta and sprinkle with the sliced tomatoes.
  • Meanwhile pan sear the tempeh in the same cast iron skillet until golden brown and crispy to your liking. (You might want to add a light drizzle of olive oil to help it along).
  • Sprinkle the tempeh on top of the bruschetta together with the hemp seeds.Garnish with the basil and fresh chives and serve promptly. 


Calories: 319kcal | Carbohydrates: 25g | Protein: 8g | Fat: 22g | Saturated Fat: 3g | Sodium: 141mg | Potassium: 682mg | Fiber: 9g | Sugar: 3g | Vitamin A: 770IU | Vitamin C: 32.8mg | Calcium: 56mg | Iron: 2.2mg
Course: Appetizer
Cuisine: Italian
Keyword: Avocado Bruschetta
Servings: 2 people
Calories: 319kcal
Author: Florentina

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  1. Made these Bruschetta for a party and you can bet I will be making them again soon by popular demand. One thing tough, you should make extra tempeh and maybe serve it in a bowl so your guests can add more if they like. I had zero leftovers of everything. Love this website so much Florentina!!!

  2. I had this for brunch and I loved it! I can’t wait to make it again and I am looking forward to trying some of your other recipes! Thank you so much Florentines!

    1. So glad you enjoyed it Diane! One of my favorite to go quick lunch recipes, it never gets old! Enjoy! Xo’s ~ Florentina

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