Best Avocado Bruschetta Recipes

AVOCADO BRUSCHETTA

Steps:

• Preheat broiler. Whisk together the first 8 ingredients; stir in herbs. Fold in avocados. Place bread on an ungreased baking sheet. Broil 3-4 in. from heat until golden brown, 1-2 minutes per side. Top with avocado mixture.

AVOCADO AND FETA BRUSCHETTA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut bread into two 3-inch sections and cut each section in half. Place bread pieces on a baking sheet and drizzle olive oil over each piece.
• Bake in the preheated oven until toasted, 5 to 7 minutes.
• Sprinkle garlic over toasted bread pieces. Spoon avocado pieces onto each toast and sprinkle feta cheese over avocado layer.

SMOKED SALMON BRUSCHETTA WITH TOMATO-AVOCADO SALSA

Steps:

• For Salsa:
• Combine all ingredients in bowl. Season with salt and pepper.
• For Toasts:
• Preheat broiler. Brush 1 side of bread with oil. Sprinkle with pepper. Broil both sides until golden, about 2 minutes per side. Arrange bread, oil side up, on work surface. Top with salmon. Cut each toast in half. Arrange on platter. Top each with some salsa. Serve, passing remaining salsa separately.

AVOCADO, FETA AND PANCETTA BRUSCHETTA

Steps:

• Prepare all ingredients just before planning to eat.
• In a medium sized bowl combine the feta cheese, avocado, rocket, basil, pine nuts and 2 tablespoons olive oil. Add an extra tablespoon of olive oil to further moisten this mixture if preferred.
• Saute the bacon or pancetta in a little oil until crisp, then chop finely and add to the feta cheese/avocado mixture.
• Set topping mixture aside while preparing the bread.
• Toast the bread over hot coals (preferably), on the bbq or under the oven grill/broiler, until crusty and golden brown on the outside, but warm and soft inside. Keep an eye on it as it can suddenly burn!
• While the toast is still piping hot, rub one side of each slice with the cut side of a garlic clove, then quickly brush each slice with a tablespoon of olive oil.
• Spoon the topping mixture on to the toasted bread, and season with freshly cracked black pepper - depending on the saltiness of the feta and bacon you use, you probably won't need to season with salt.
• Serve immediately.

AVOCADO BRUSCHETTA WITH GREEN SAUCE

Steps:

• Place the garlic in a food processor, and pulse. Add the parsley, basil, 5 tablespoons olive oil, vinegar, and salt and pepper to taste; puree. Set the sauce aside.
• Cut the avocados into 1/2-inch chunks. Toss with the lemon juice and remaining 2 teaspoons olive oil.
• Spread a scant tablespoon of the green sauce on each slice of bread. Arrange the avocado chunks on the bread, sprinkle with a pinch of ground pepper, and garnish with parsley. Serve immediately.

AVOCADO BRUSCHETTA

Steps:

• In a mini chopper, chop the onion, garlic, chili flakes and lime juice until very fine.
• Mixed the garlic etc with the fork mashed avocado.
• Meanwhile lightly paint the baguette slices with olive oil on both sides and broil one side then the other until light golden.
• Spread the avocado mixture on the toasted baguette slices.
• Top with the chopped tomatoes and sprinkle with the parmesan cheese.
• Preheat oven to 350F heat for 10 minutes finish under the broiler for 2 more minutes or until the parmesan is golden.

AVOCADO FETA CROSTINI ITALIAN TOAST BRUSCHETTA

Steps:

• Cut your baguette at a slight angle (to allow for more spreading surface). Preheat oven to 400 degrees F. Mix avocado, 3/4 cup feta (the rest of the feta will be used to sprinkle on top), lemon juice, 2 Tablespoons salt, 2 Tablespoons garlic salt and 3/4 cup olive oil. Blend well in food processor.
• Place 1 Tablespoon of avocado mixture onto each sliced baguette piece, spread to cover the whole slice. Take the remaining feta 1/4 cup and sprinkle it on top of spread placed on baguette. Place in oven for approx. 10 minutes.
• While baguettes are crisping, slice tomatoes in long slices and take the seeds out. Pour 1/4 cup olive oil, 1 Tablespoon salt, 1 Tablespoon garlic salt and parsley over the tomatoes you have sliced. Coat the tomatoes evenly.
• Take the baguettes out of the oven and place a slice of tomatoes on each baguette and serve.

AVOCADO MANGO BRUSCHETTA

Steps:

• Preheat oven to 400F; place bread slices on a baking sheet and brush with 1 tablespoon olive oil.
• Bake for 5 to 10 minutes to lightly toast.
• In a large bowl, lightly stir together remaining oil with all remaining ingredients, being careful to not mash avocado.
• Serve with toasted bread slices.

SMOKED SALMON WTH CAPERS, MINT AND AVOCADO BRUSCHETTA

Steps:

• Cut avocado in half, scoop out pit and carefully peel off skin. Dice avocado into small pieces. Coarsely chop capers. Place both in a bowl along with red onion, mint, oil and a squeeze of lime juice. Gently stir to mix. Taste and add more lime juice or salt if needed. Lightly spread toasts with cream cheese. Lay a salmon piece overtop, ruffling slightly and cutting to fit. Mound a spoonful of avocado mixture in centre.

AVOCADO CHIMICHURRI BRUSCHETTA RECIPE - (4.5/5)

Steps:

• Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in small bowl. Whisk in oil, then stir in cilantro and parsley. Fold in avocado cubes. Spoon avocado mixture onto toast slices, and serve.

AVOCADO CHIMICHURRI BRUSCHETTA

Steps:

• Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in small bowl. Whisk in oil, then stir in cilantro and parsley. Fold in avocado cubes. Spoon avocado mixture onto toast slices, and serve.

AVOCADO BRUSCHETTA WITH GREEN SAUCE RECIPE

Steps:

• Place garlic in processor and pulse. Add parsley, basil, 5 tbls olive oil, vinegar, salt and pepper (to taste), puree. Set sauce aside. Cut the avocados into 1/2" thick chunks. Toss with lemon juice and remaining 2 tsp olive oil. Spread a scant tbls of green sauce on each slice of bread. Arrange avocado chunks on bread and sprinkle with black pepper.

AVOCADO BRUSCHETTA WITH GREEN SAUCE

Steps:

• Place the garlic in a food processor, and pulse. Add parsley, basil, 5 tsp evoo, vinegar, and salt and pepper to taste; puree. Set the sauce aside. Cut the avocados into 1/2 inch chunks. Toss with the lemon juice and remaining 2 tsp evoo. Spread a scant tsp of green sauce on each slice of bread. Arrange the avocado chunks on the bread, sprinkle with a pinch of ground pepper, and garnish with parsley.

AVOCADO-HUMMUS BRUSCHETTA

Steps:

• Process chickpeas, mayo and garlic in food processor until smooth.
• Add avocado; use pulsing action to process until blended.
• Spoon onto toast slices, adding about 2 Tbsp. avocado mixture to each toast slice.

AVOCADO, TOMATO AND MOZZARELLA BRUSCHETTA

Steps:

• Preheat oven to broil.
• Brush olive oil on slices of bread and toast for 2-3 minutes.
• Remove toast and cool slightly. Using small butter knife, spread avocado, like butter, onto each bread slice. Season each slice with garlic salt and pepper.
• Cut tomato in half and slice down in 1/2 moon slices, 5 slices per half.
• Place on top of seasoned avocado bread slice.
• Cut fresh mozzarella the same way as tomato, yielding 20 slices. Place on top of tomato.
• Put under the broiler for an additional 3 minutes, until cheese in melted.

AVOCADO BRUSCHETTA

Steps:

• Roast chopped garlic in olive oil over medium heat, until completely browned. Slice avocados thinly, then cut thin slices into quarters. Immediately sprinkle lemon juice over avocado slices. Spread a thin layer of goat cheese on each water cracker. Arrange avacado slices on top of goat cheese. Top with roasted garlic and minced cilantro, to taste. Serve on a large platter with fresh cilantro as a garnish. For an even simpler variation of this dish, arrange avocado directly on top of crackers and top with crumbled goat cheese, roasted garlic and cilantro.

AVOCADO-HUMMUS BRUSCHETTA

Steps:

• Process chickpeas, mayo and garlic in food processor until smooth.
• Add avocado; use pulsing action to process until blended.
• Spoon onto toast slices, adding about 2 Tbsp. avocado mixture to each toast slice.