Bruschetta with avocado

Bruschetta with avocado

Total: 40 min. | Active: 25 min.
vegan, lactose-free
Nutritional value / people: 357 kcal
, Fat: 17 g
, Carbohydrate: 40 g
, Protein: 8 g

Bruschetta has long been one of my favourite dishes. In this recipe, the avocado gives this classic dish an interesting touch, guaranteeing a delicious and unusual snack! I like to use cherry tomatoes for this recipe as they are particularly aromatic. The colour of the tomatoes, however, is not important! There are lots of varieties available right now so I have used different coloured cherry tomatoes for this recipe. I recommend marinating the topping mixture in the fridge for a short while to allow the aromas to develop. Ideally, the topping mixture should be prepared in the morning and left to marinate in the fridge for several hours before serving the bruschetta for lunch!


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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125 g cherry tomatoes, diced
1 red onion, finely chopped
1 garlic clove, finely chopped
½ tsp basil, dried
1 tsp olive oil
¼ tsp sea salt
a little pepper

Avocado & bread

120 g baguettes (or other bread), cut diagonally into approx. 1 cm slices
1 avocado, thinly sliced
some basil leaves
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How it's done

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In a bowl, mix the tomatoes with the onion, garlic, basil and oil, season. Cover and leave to marinate in the fridge for at least 15 mins.

Avocado & bread

Toast the bread. Top with the tomatoes and avocado, garnish with basil.

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