I found this recipe when I was doing research for a food magazine project and I fell in love with it. It’s simple to make, tastes delicious and looks pretty. It’s sure to please anyone at your next get-together. The original recipe is from Ambitious Kitchen and I adjusted it slightly because I didn’t have access to fresh lime juice. It serves six so if you’re expecting more people, I suggest doubling it.
Avocados are becoming pricey again so try to make this recipe when you see them on sale! The excessive heat waves and droughts in California are causing a shortage of these beautiful green fruits (yes, they’re a fruit!). If you’re interested in learning more about why there are price hikes on avocados, take a look at this article by The Atlantic. Otherwise, check out how to make Smashed Avocado and Tomato Bruschetta below!
1/2 loaf French bread, sliced 1/2 inch thick
2 avocados, smashed
1 tbl. lime juice
1/4 tsp. salt, plus extra
1/4 tsp. black pepper
4 large Roma tomatoes, chopped
2 cloves garlic
2 tbl. olive oil
1 tbl. balsamic vinegar
3-4 basil leaves, chopped
Preheat broiler. Place slices of bread on a baking sheet, spray with olive oil cooking spray and sprinkle with sea salt. Broil the slices for about 2 minutes on each side or until golden brown. Keep a watchful eye on them because they will burn fast. Remove from oven once golden. Cut one clove of garlic in half and rub the bread with it.
In a medium bowl, mix smashed avocado, lime juice and 1/4 teaspoon of sea salt and ground pepper. In a separate large bowl combine tomatoes, olive oil and balsamic vinegar. Mince other garlic clove and add it into tomato mixture.
Spread smashed avocado mixture onto each slice of toast and then generously spoon tomato topping on top. Garnish with basil and serve immediately.
If you’re like me, most of the avocado mixture will get eaten before it ends up on a piece of bread (no shame). It’s just too good! What’s your favorite way to eat avocados? Let me know in the comments section below.
Feature photo originally posted on Instagram by me.