Bruschetta with avocado and cherry tomatoes
2 servings
15 minutes
Avocado and cherry tomato bruschetta is a vibrant representative of Italian cuisine, combining freshness and rich flavors. Originating from Italy, bruschetta was traditionally made by peasants as a way to use stale bread, complemented with local ingredients. In this version, soft avocado lightly seasoned with lemon juice and garlic creates a creamy base that contrasts with the juicy and sweet cherry tomatoes. Arugula adds a peppery touch, while balsamic sauce finishes the composition with a refined tanginess. An ideal aperitif or light snack that pairs beautifully with a glass of white wine.
1
Slice the ciabatta into pieces 1-2 cm thick.
- Mini ciabatta: 1 piece
2
Cut the avocado in half.
- Avocado: 1 piece
3
Remove the pit and scoop out the flesh of the avocado with a spoon.
- Avocado: 1 piece
4
Sprinkle lightly with lemon.
- Lemon juice: to taste
5
Mash the avocado with a fork until smooth.
- Avocado: 1 piece
6
Press the garlic and add it to the avocado.
- Garlic: 1 clove
7
Toast the ciabatta on a grill pan, drizzling with olive oil.
- Mini ciabatta: 1 piece
- Olive oil: 15 ml
8
Spread avocado as the first layer on the bruschetta.
- Avocado: 1 piece
9
Cut cherry tomatoes into four pieces.
- Cherry tomatoes: 5 piece
10
Wash and dry the arugula branches well.
- Rocket (arugula): to taste
11
Place cherry tomatoes on the avocado.
- Cherry tomatoes: 5 piece
12
Garnish with arugula, drizzling lightly with balsamic sauce.
- Rocket (arugula): to taste
- Balsamic glaze: to taste
