How To Make Avocado Toast Bruschetta:

Start by making the tomato topping because it needs to sit and marinate for a while before you use it.

Dice the tomatoes and put them in a large metal bowl.

You want to use a metal bowl because it will get colder in the fridge faster than a plastic bowl would, so your topping cools down faster (and has to sit in the fridge for less time).

Finely chop the shallot and add it to the bowl with the tomato.

Grate in the garlic.

I use a microplane grater, which is one of the best ways to grate garlic. If you don’t have one, you can chop the garlic, but you do run the risk of chopping it too large and ending up with large pieces of garlic in your tomato mixture (and no one wants that).

Add in the olive oil.

Add in half the salt.

Stir everything together.

Sprinkle the remaining salt on top and put the bowl in the fridge for at least an hour.

Do you really need to split up the salt? Maybe not. But once I started to do this, I felt like more water drained out from the tomatoes, resulting is a more flavorful topping. So now, every time I make bruschetta, I split the salt.

Pre-heat the oven to 350 F.

Slice the French bread into equal 1/4-inch slices.

Quick note: You can actually ask the bakery at the grocery store where you buy your bread to cut the loaf for you. That will assure that your slices are uniform.

Yeah, sure, it’s not that hard to cut the bread into slices at home. But sometimes, we just wanna make life a little bit easier on ourselves.

Set the slices of bread along a cookie sheet.

Brush each side with olive oil using a pastry brush.

Bake for nine minutes, flipping at the five minute mark.

While the bread is toasting, make your mashed avocado.

Scoop the insides of the avocado into a large bowl.

Add in the salt.

Squeeze in the lemon juice.

Quick note: You can use a fresh lemon here, if you have one. If not, bottled lemon juice is fine.

If you do use a fresh lemon, microwave it for 15 seconds, then give it a hard roll on the countertop. This will help break up the pulp, which results in more juice.

Mash it completely until the avocado is smooth.

Using a potato masher to mash the avocado is a lot easier and quicker than trying to mash with a fork or spoon.

Now it’s time to actually build the bruschetta.

Spread a layer of the avocado mixture onto the toasted bread.

Add some of the tomato mixture.

We do this with a slotted spoon because quite a bit of liquid drains from the tomato while it’s sitting in the fridge and it accumulates in the bottom of the bowl. So, using a slotted spoon helps to drain the liquid so it doesn’t get all over your toast (which would make it really soggy).

Drizzle the balsamic glaze over the top.

Quick note: This is not balsamic vinegar. It’s a thick glaze, not a thin vinegar. I get bottles of it at ALDI.

Sprinkle some feta cheese crumbles on top.

Chop some cilantro and add it on top of the feta.

Continue until you’re done with all of the avocado toast bruschetta.

Avocado Toast Bruschetta Recipe: Frequently Asked Questions

More Avocado Recipes:

If you bought extra avocado and you’re wondering what else to do with them, we have a long list of avocado recipes, filled with ideas from guacamole to avocado potato salad, and more.