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This Tomato Avocado Bruschetta is a delicious twist on the classic bruschetta. Creamy avocado pairs perfectly with fresh tomatoes, basil, and parsley.


6 servings

Total time

10 minutes




Sides, Lunch


  • 2 medium tomatoes
  • ½ avocado
  • 1 garlic clove (grated)
  • 2 tablespoons parsley leaves (chopped)
  • 2 tablespoons basil leaves (chopped)
  • ¼ teaspoon salt (to taste)
  • freshly ground black pepper (to taste)
  • 16 slices baguette
  • 1 tablespoon olive oil ((divided))


  1. Dice the tomatoes into small pieces and set aside to strain in a colander while you prepare the rest of the ingredients. Use a wooden spoon to stir the tomatoes to strain the extra liquid. Dice the avocado into small pieces (1/4 - 1/2 inch each).
  2. In a large bowl, combine all the ingredients - strained diced tomatoes, avocado, grated garlic, chopped parsley and basil, salt, and pepper. Mix well.
  3. Brush the olive oil on one side of the baguettes and place in a pan over medium heat for 2-3 minutes, or until the baguette is toasted and golden brown.
  4. Serve the Tomato Avocado Bruschetta over the toasted baguettes.
  5. View the recipe instructions at Babaganosh

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