Bruschetta with Tomato and Avocado

PREP: 15 minutes | COOK: 5-10 minutes | YIELD: 2½ cups tomato and avocado mixture

At my house, bruschetta is a definite family favorite. We love the contrasting textures of the juicy tomatoes and crispy bread. This recipe also includes some velvety avocado for a more well-rounded nutrient load.

1 whole grain French baguette, sliced into ½-inch diagonal slices

1 lb (454 g) tomatoes, cored and diced

1 tsp (5 ml) extra virgin olive oil

1 Tbsp (15 ml) fresh lemon juice

1 clove garlic, minced

¼ cup (60 ml) fresh basil leaves, thinly sliced

¼ tsp (1.25 ml) each sea salt and freshly ground black pepper

1 avocado, pitted and diced

Lemon zest, to garnish

Heat oven to 350°F (175°C). Place baguette slices on a baking sheet and toast in oven until golden brown and slightly crisp, about 5 to 10 minutes. Remove and transfer to a platter.

Combine tomatoes and remaining ingredients, except avocado, and mix well. Add avocado and gently mix in. Top toasted baguette slices with tomato and avocado mixture. Garnish each with lemon zest and serve.


The healthy fats in the avocado will satisfy your hunger and keep you from snacking on anything less than nutritious.


Calories: 49 | Calories from Fat: 14 | Protein: 2 g | Carbs: 8 g | Total Fat: 2 g | Saturated Fat: 0.2 g | Trans Fat: 0 g | Fiber: 1.3 g | Sodium: 76 mg | Cholesterol: 0 mg