Avocado and tomato bruschetta recipe

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  • Vegetarian








10 min


8 min

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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