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Avocado Bruschetta Appetizer Recipe

March 9, 2018 By florentina 5 Comments

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Tomato and smashed avocado bruschetta appetizer, a California spin on a favorite Italian classic recipe.
Tomato Avocado Bruschetta Appetizer Recipe - Vegan
 
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.
Avocado Bruschetta Appetizer Recipe with Tomato and Basil
 
As the Italians say: “ Bruschetta di Avocado e Pomodori, Mangia Bene! “
 

Quick, Easy, Healthy, Beyond Delicious!

Best part: 100% Vegan!

Avocado Bruschetta Appetizer Recipe with Tomato and Basil
 
The perfect appetizers for your next party or garden brunch, just remember you are working with avocados and they don’t keep 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 really the grilled bread rubbed with garlic, the toppings are just pleasant filling additions but not necessary. 
Vegan Avocado Bruschetta Appetizer Recipe
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Avocado Bruschetta Appetizer

Tomato and smashed avocado bruschetta appetizer, a California spin on an Italian classic. 
Course Appetizer
Cuisine Italian
Keyword Avocado Bruschetta
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 people
Calories 319kcal
Author Florentina

Ingredients

  • 2 slices whole wheat crusty bread
  • 1 large avocado
  • 1 clove garlic -large
  • 1/2 cup heirloom cherry tomatoes -chopped
  • 2 tsp extra virgin olive oil
  • 1/2 lemon or lime
  • 1/4 cup chives -chopped
  • 2 strips smoked tempeh (plant-based bacon) -chopped
  • 1 tbsp green or purple basil with blossoms for garnish (optional)
  • 2 tsp hemp seeds
  • 1 pinch sea salt +more to taste
US Customary - Metric

Instructions

  • 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. 

Nutrition

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

Avocado Recipes:

Avocado Mango Salsa

Avocado Mango Salsa

Avocado Tomato Salad

Chickpea Avocado Salad

Filed Under: Appetizers, Avocado Recipes, Plant-Based, Tomato, Vegan Recipes

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Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is our COO and taste tester in chief! Continue reading…

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Comments

  1. Carola

    March 13, 2018 at 9:54 pm

    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!!!

    Reply
    • florentina

      March 13, 2018 at 9:55 pm

      I’m so happy to read this, thank you Carola ~ Florentina Xo’s

      Reply
  2. Diane Kelly

    October 28, 2018 at 9:34 pm

    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!

    Reply
    • florentina

      October 30, 2018 at 5:05 am

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

      Reply

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Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is the taste tester in chief! About Veggie Society…

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