Tomato Avocado Bruschetta

Bruschetta. It’s seriously one of my most favorite things ever in this world. What’s not to love? Fresh tomatoes mixed with basil and garlic and served over perfectly crusty bread. Gah! My mouth is watering just thinking about it!

Whenever spring and summer rolls around, I always get a hankering for bruschetta. While bruschetta is typically considered to be an appetizer, I could happily eat it as a lunch or an easy summer dinner! This version I’ve made today is made with both red cherry and golden cherry tomatoes. I love the different colors on a dish like this! And for added deliciousness, I also added in avocado. I’m now convinced that all bruschetta NEEDS avocado! I’m obsessed with the creaminess it adds. I’m ready to enjoy this bruschetta on repeat!

The best part about this is that aside from some quick chopping, it’s very easy to make and would be perfect for serving guests as an appetizer or as a light lunch with some chilled white wine! Oh, and you could also consider spreading some goat cheese on the baguette before topping with the tomato mixture! How amazing would that be?! Ok, I have to stop now before I start eating the screen…

Tomato Avocado Bruschetta
Yield: 6 servings

Tomato Avocado Bruschetta

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes

Tomato Avocado Bruschetta - This simple appetizer made with fresh tomatoes and creamy avocado is the perfect summer party dish!


  • 1 french baguette, sliced into 1/2-inch thick slices
  • 2-3 tablespoons extra virgin olive oil
  • 1 cup cherry (or grape) tomatoes, cut in half
  • 1 cup golden cherry tomatoes, cut in half
  • 1 large (or two small) avocadoes, diced
  • 2 garlic cloves, minced
  • 1/3 cup fresh chopped basil
  • salt to taste
  • balsamic glaze/vinegar* (for drizzling)


  • Preheat oven to 350 degrees F. Arrange the bread slices on a baking sheet. Brush or drizzle the olive oil over each slice. Toast the bread until lightly golden, about 5 minutes.
  • In a bowl, add the tomatoes, avocado, garlic, and the basil. Gently stir the mixture together, being careful not to mash the avocado. Season with salt to taste.
  • Spoon the tomato and avocado mixture over each slice of toasted bread (about 1-2 tablespoons a slice). Drizzle with the balsamic vinegar and serve.


I like to use a thicker balsamic vinegar for this recipe. You can also make a balsamic glaze if desired!

Nutrition Information:



Serving Size:

2-3 slices

Amount Per Serving: Calories: 236Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 196mgCarbohydrates: 20gFiber: 6gSugar: 6gProtein: 4g

Tomato Avocado Bruschetta

Looking for more crostini recipes? Try these!
Roasted Balsamic Strawberry and Goat Cheese Crostini
Tomato Burrata Toasts
Avocado and Mango Crostini