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Avocado Bruschetta Appetizer Recipe

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

Quick, Easy, Healthy, Beyond Delicious!

100% Vegan!

Avocado Bruschetta Appetizer Recipe with Tomato and Basil
 
The perfect appetizers for your next party, 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 small slices of baguette.
 
Let’s Do This!
Vegan Avocado Bruschetta Appetizer Recipe
5 from 1 vote
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Avocado Bruschetta Appetizer

Tomato and smashed avocado bruschetta appetizer, a California spin on an Italian classic. 

Course Appetizer
Cuisine Italian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 people
Calories 319 kcal
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

Instructions

  1. Preheat a cast iron plate for griddle over medium high flame. Grill the bread on each side until charred.

  2. 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.

  3. 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.

  4. Scoop the avocado on top of the bruschetta and sprinkle with the sliced tomatoes.

  5. 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).

  6. Sprinkle the tempeh on top of the bruschetta together with the hemp seeds.Garnish with the basil and fresh chives and serve promptly. 

Nutrition Facts
Avocado Bruschetta Appetizer
Amount Per Serving
Calories 319 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 3g 15%
Sodium 141mg 6%
Potassium 682mg 19%
Total Carbohydrates 25g 8%
Dietary Fiber 9g 36%
Sugars 3g
Protein 8g 16%
Vitamin A 15.4%
Vitamin C 39.8%
Calcium 5.6%
Iron 12.2%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  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!!!

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