Best Avocado Tomato And Mozzarella Bruschetta Recipes

AVOCADO BRUSCHETTA

Avocado Bruschetta image

Another what's in the cupboard for an appetizer recipe. You may serve this hot or warm. When you mash the avocado do not puree it, it should still have some texture.

Provided by Bergy

Categories Vegetable

Time 27m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 avocado, fork mashed
2 garlic cloves
1 tablespoon sweet onion
1/2 teaspoon chili flakes (or less)
1 tablespoon fresh lime juice
2 roma tomatoes, chopped
4 tablespoons grated parmesan cheese
8 slices baguette (1/2 inch slices)
2 tablespoons olive oil

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.

Nutrition Facts : Calories 1046.3, Fat 39, SaturatedFat 7.4, Cholesterol 8.8, Sodium 1729.7, Carbohydrate 146.8, Fiber 15.5, Sugar 3.4, Protein 29.3

ROASTED TOMATO, AVOCADO, AND FRESH MOZZARELLA CROSTINI

Roasted Tomato, Avocado, and Fresh Mozzarella Crostini image

Roasted tomatoes, fresh mozzarella, and avocado are layered on toasted bread in this quick and easy crostini recipe everyone loves.

Provided by Julie Hubert

Categories Appetizers and Snacks Canapes and Crostini Recipes

Time 59m

Yield 8

Number Of Ingredients 11

Ingredients

2 vine-ripened tomatoes, cut into 1/4-inch slices
¼ cup extra-virgin olive oil, divided
sea salt and freshly ground black pepper to taste
2 tablespoons butter
8 diagonally sliced pieces baguette
1 clove garlic, halved
8 ounces fresh mozzarella cheese, cut into 8 thin slices
1 large avocado - halved, pitted, and thinly sliced
½ small lemon
¼ cup roughly chopped fresh dill
1 pinch flaked salt

Steps:

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
Arrange tomato slices on the baking sheet and top with about 3 tablespoons olive oil, sea salt, and pepper.
Roast in the preheated oven until tomatoes are wilted, wrinkly, and scorched in some places, 25 to 30 minutes. Set aside to cool.
Heat butter in a large skillet over medium heat. Place bread slices in the skillet and cook until crisp and golden in parts, 2 to 3 minutes per side.
Remove bread from skillet and rub garlic onto each slice; sprinkle sea salt over bread.
Layer mozzarella cheese on the toasted bread and top with avocado slices. Sprinkle sea salt over avocado and squeeze lemon over it. Top with roasted tomatoes and dill. Drizzle remaining 1 tablespoon olive oil over crostini and sprinkle with flaked salt.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 14.3 g, Cholesterol 29.9 mg, Fat 21.5 g, Fiber 3.5 g, Protein 8 g, SaturatedFat 7.7 g, Sodium 253.6 mg, Sugar 2.2 g