Go Back
+ servings

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


  • 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


  • 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