This super-simple bruschetta avocado toast will make you feel so fancy. Double the recipe to serve this as an impressive brunch!
Bruschetta is deeply underrated, if you ask me. It truly is a testament to simplicity: even with a short list of ingredients, it packs an unbelievable amount of flavor.
I typically like to make bruschetta as an appetizer or snack in the summer, when tomatoes and basil are both at their best. But, given the current circumstances (read: being locked inside my apartment with limited access to groceries for the foreseeable future), I’m just making do with what I have.
And today, I had an avocado, some tomatoes, and the most beautiful fresh basil from a local farm. The second I looked at my produce basket, I knew what to do. A few short minutes later, this bruschetta avocado toast was born, and let me tell you, I’ll be making this for breakfast (or lunch… or a snack) on repeat for the rest of forever.
Every element of this recipe is perfect.
Fresh garlic perfumes the toast with flavor. The avocado adds creaminess and savoriness. The bruschetta is zingy, salty, and herbaceous. And the pièce de résistance: the sweet, tangy, impossibly delicious balsamic reduction really brings this whole thing together.
This recipe only makes enough for one meal-sized serving. I like making it for breakfast and eating it alone with a cup of coffee and my journal. It makes me feel fancy, even when it’s just a Wednesday. But if you’re trying to impress someone, this will scale up beautifully to feed two or more people. You could even slice the bread into smaller pieces and serve it as an appetizer.
You absolutely will not believe this is vegan. It’s so mind-bogglingly delicious, it doesn’t even make sense that it’s exclusively plant-based. It’s perfect any time of day, so give it a go. It’ll blow your mind.
More mind-blowing breakfasts:
Vegan Chocolate Banana Oat Pancakes
Sweet Potato Crust Quiche with Bacon and Asparagus
Shakshuka for Two
IF YOU MAKE THIS BRUSCHETTA AVOCADO TOAST, DON’T FORGET TO SNAP A PHOTO AND TAG ME IN IT ON INSTAGRAM @FEELINWHISKY! I LOVE SEEING WHAT YOU DO WITH MY RECIPES!
PrintBruschetta Avocado Toast
This super-simple bruschetta avocado toast will make you feel so fancy. Double the recipe to serve this as an impressive brunch!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
Ingredients
For the toast:
- 2 slices crusty bread
- 1 clove garlic, peeled and halved crosswise
- 1 small avocado, mashed
- Kosher salt + freshly cracked black pepper
For the bruschetta:
- 1 large or 2 small ripe tomatoes, seeded and diced
- 1 clove garlic, minced
- 3 or 4 fresh basil leaves, cut into chiffonade (thin strips)*
- 2 teaspoons extra virgin olive oil
- 1 teaspoon balsamic vinegar
- Kosher salt + freshly cracked black pepper
For the balsamic reduction:
- 1/4 cup balsamic vinegar
- 1 tablespoon brown sugar
Instructions
- Make the garlic toast: Toast the bread in a toaster or under the broiler until golden brown and crisp. While the toast is still hot, rub the cut side of the halved garlic all over the toast.
- Make the bruschetta: In a small bowl, combine the tomatoes, minced garlic, basil, olive oil, balsamic vinegar, salt and pepper. Stir together and set aside to let the flavors meld while you make the balsamic reduction.
- Make the balsamic reduction: In a small saucepan over medium heat, whisk together the balsamic vinegar and brown sugar. Bring to a simmer and cook for about 5 minutes, or until the mixture is reduced by half. (Warning: this will make your house smell like vinegar, so crack a window!)
- Assemble: Spread the mashed avocado onto the toast. Spoon over the bruschetta and drizzle on the balsamic reduction. Enjoy!
Notes
- The easiest way to chiffonade basil is to stack the leaves on top of each other, roll them tightly into a cigar shape, and slice through the roll, creating thin strips.
