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There is something called an apperitivo in Italy. It is where you can go to a restaurant only pay about $10 for a drink and get free food from a buffet line. I only did this a couple of times when I studied abroad, but every single time that I did my favorite food to eat from the buffet was bruschetta. There isn’t much better in life than bruschetta, except for one thing: tomato and avocado bruschetta.
Traditional bruschetta isn’t made with avocado, but I will find any excuse to put avocado on anything. I already put avocado on toast and top it with slices of tomato, so I knew a few added ingredients couldn’t make it taste bad. I was right! The olive oil, balsamic, basil, garlic, and spices only enhanced the flavor into a big bite of deliciousness.
Another fun fact about bruschetta: you are probably pronouncing it wrong. Bruschetta is pronounced like bru-
Do you want a fully Italian dinner? Try this tomato and avocado bruschetta with oil-free pasta.
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Tomato and Avocado Bruschetta
- 1 avocado
- 1 tomato
- 1/2 tbsp olive oil
- 1/2 cup basil chopped
- salt and pepper to taste
- 1 clove garlic minced
- 1-2 tbsp balsamic
- 2 tbsp pine nuts
- 7 slices Italian bread
- Dice the avocado and tomato and place in a bowl with the olive oil, chopped basil, salt, and pepper.
- Top the bread slices with the avocado tomato mixture and drizzle with the balsamic and pine nuts.