Marinated Tomato and Avocado Bruschetta
Marinated Tomato and Avocado Bruschetta
25 minutes
5 minutes
Appetizers
Ingredients
- 1 baguette, cut diagonally into 1-inch slices
¼ cup Fustini's Basil Crush olive oil, plus more for brushing
- 1 teaspoon garlic powder
20 ounces cherry tomatoes, halved
- 2 tablespoons Fustini's Citrus Oregano balsamic (divided)
- 3 garlic cloves, minced
- 2 avocados, pitted
- ¼ cup fresh minced basil
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- Fustini's Pyramid Flake salt, for serving (optional)
Directions
In a small bowl, combine the olive oil with the tomatoes, 1 teaspoon balsamic, and half of the minced garlic. Cover and set aside to marinate for at least 30 minutes to let flavors meld.
- Turn the oven on to broil. Brush one side of each bread slice with olive oil and sprinkle with garlic powder. Arrange the slices, oiled sides up, on a rimmed baking sheet. Broil until golden brown, 3-4 minutes.
- In a medium bowl, mash the avocado. Stir in the remaining balsamic, remaining garlic, half of the basil, salt, and pepper.
- Spread each baguette slice with 1-2 tablespoons of the avocado mixture. Evenly divide the tomatoes among the avocado toast. To serve, sprinkle with remaining basil and flaky salt if using.
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