Avocado Bruschetta
Fresh avocado bruschetta featuring crisp toasted bread topped with a vibrant tomato and onion mixture, brightened by lemon zest and parsley. Spoonsparrow encourages you to enjoy this simple yet flavorful dish.
Ingredients
- 8 slices of country loaf (or rye bread)
- 1 Garlic clove
- 1 small red onion
- 1 handful parsley
- 4 tomatoes
- 1 lemon
- 1 Avocado
- coarse Sea salt
- freshly ground pepper
- 6 tbsp Olive oil
Instructions
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1.
Preheat the oven to 250°C on grill mode. Cut the bread slices in half and place them on a baking sheet. Roast each side for 1-2 minutes under the grill, then flip and roast the other side as well. Remove and let cool. Peel the garlic, halve it, and rub the warm bread slices with it. Peel and finely chop the onion. Wash the parsley, shake dry, pluck leaves from stems, and mince.
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2.
Wash the tomatoes, remove the stem, and score them crosswise. Place in a pot of boiling water using a slotted spoon until skins start to loosen. Shock with cold water, peel, and cut flesh into small pieces. Rinse lemon hot, dry rub, grate some zest, then squeeze juice. Peel the avocado, halve it, remove the pit, and finely dice the flesh. Immediately drizzle with 2-3 tbsp lemon juice. Combine onion, tomato, and avocado pieces in a bowl with parsley and ½ tsp lemon zest; season with salt and pepper. Drizzle olive oil over the bread slices and top with the tomato‑avocado mix. Finish with coarse salt and pepper, then serve on a rustic board.