This bruschetta has all the freshness summer, like tomatoes and basil and the delicacy of a pesto, made special by avocado.
Image by G. Giustolisi
Usually, in my recipes I try to avoid using tropical fruits. They are delicious, but to get them here in Italy in good shape is very hard. In Sicily, due to climate change, it is possible to cultivate avocado and mango. I buy these fruits directly from the Sicilian farmers and the taste is unique. 
This bruschetta has all the freshness of typically summer ingredients like tomatoes and basil (from my vegetable garden) and the delicacy of a pesto, made special by avocado, rich in nutritional properties.
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A New Summer Bruschetta
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Omnivore, Vegetarian
Description
Fresh tomatoes and basil meet creamy avocado in this vibrant summer bruschetta. A simple, elegant appetizer perfect for warm evenings.
Ingredients
- 7 oz (200 g) dates (or cherry) tomatoes
- Pinch of sea salt
- 6 tbsp extra virgin olive oil
- The juice of one lemon
- 1 tsp raw coconut sugar
- 1 tbsp dry spices (oregano, chili pepper)
- 1 ripe avocado
- 5 basil leaves
- 8 brown rice cakes
Instructions
- Cut the tomatoes in half, season with sea salt, 2 tablespoons of olive oil, half a lemon’s juice, sugar, and spices.
- Bake the tomatoes in a frying pan, covered with baking paper, at 180°C (350°F) for 5-10 minutes.
- Blend the avocado pulp with 4 tablespoons of oil, the basil leaves, and half a lemon.
- Spread the pesto over the rice cakes and top with the baked tomatoes.
Notes
- For a smoother avocado spread, remove the avocado pit and mash thoroughly before blending.
- If tomatoes are lacking sweetness, increase the coconut sugar to 1.5 tsp.
- Store leftover bruschetta in the refrigerator, separated (pesto and tomatoes), for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 2 rice cakes
- Calories: 250
- Sugar: 5
- Sodium: 100
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 25
- Fiber: 5
- Protein: 4
Frequently Asked Questions
Can I use a different type of bread for the bruschetta?
Yes, you can use any type of bread you prefer, but a crusty Italian loaf or ciabatta works best to hold the toppings.
How should I store leftover bruschetta with avocado?
Store any leftover bruschetta in an airtight container in the fridge, but consume it within a day to prevent the avocado from browning.
What can I substitute for fresh basil if I don’t have any?
If fresh basil is not available, you can use a small amount of dried basil, but the flavor will be less vibrant.
