Description
Fresh tomatoes and basil meet creamy avocado in this vibrant summer bruschetta. A simple, elegant appetizer perfect for warm evenings.
Ingredients
Units
Scale
- 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