Avocado Toast with Bruschetta is one of my greatest discoveries of this summer. If you need a Meatless Monday or a light and healthy weekend quick fix for dinner, this is it! I like to add some bruschetta to top it off which makes it, in my eyes(and mouth), just perfect!The bread is toasted in olive oil, like in Julie and Julia, the movie which juxtaposes a food blogger in New York cooking all of the recipes within Mastering the Art of French Cooking , and Julia Child’s life in France many years earlier. You must watch this if you haven’t had the opportunity. It’s quite inspirational !
You can use a multigrain loaf or ciabatta. I prefer the ciabatta, shown above, because of it toasts beautifully above while the bread below maintains its soft texture. To prepare, the toast, by brushing olive oil over top, or both sides if using a multigrain loaf or baguette. Place in oven long enough to toast the top. Flip over halfway through to toast both side if using smaller, sliced pieces of bread. Upon heir removal from the oven, rub peeled garlic over the toasted side(s).The toast kind of grates the garlic as it is rubbed, almost melting it, leaving an amazingly taunting aroma to sink you teeth into.
The avocado mixture is simple to make. The avocados should be ripe, not over ripe or under ripe, but ripe. If you ever wondered if what’s in the produce section is ready to use, then follow this simple trick. You distinguish between ones that are ready, and those that are not by removing the stem. If what is underneath the stem is brown, it’s use has probably expired. If it is bright green, it’s not ready for use. If it’s yellow, you have a winner! After slicing them in half, remove the pit. Crosscut the avocado and scoop out chunks with a spoon. Sprinkle with sea salt and juice of a quarter of a lime. Slightly mash it as you want it’s texture to remain slightly chunky. Spread a chunky layer on the toast. Lightly sprinkle red pepper flakes on the top and it’s ready to devour !
Oh, wait a minute….. I’m not done yet! If you really want a taste sensation, you should try topping it with the bruschetta included in the recipe below. If you choose to do that, and believe me you won’t regret it, your mouth will be amazed with the flavor. It’s a great combination! The colors are amazing! It’s like Christmas, in the summertime, on toast! Shown below is the avocado toast on multigrain bread. This is the perfect size to use as an appetizer for entertaining. The ciabatta, depending on the size you can find, could be a complete Meatless Monday Meal! (Photo at top….I think I ate two halves!)
- 1 loaf multigrain bread, ¾" slices(or your choice of rustic bread)
- Extra Virgin Olive Oil
- Garlic cloves
- 2 avocados
- ¼ lime, squeezed
- Mediterranean Sea Salt
- Crushed Red Pepper flakes
- 1 pint grape tomatoes
- olive oil
- fresh basil, oregano-Dried herbs could be used, but I love, and prefer, fresh!
- 2 garlic cloves, pressed or finely chopped.
- sea salt
- Slice loaf of multigrain bread into ¾ inch slices or ciabatta bread(my preference) since it usually comes already sliced in half. That is my preference as shown in photo on top of page.
- Place bread on parchment-lined baking sheet.
- Spray or brush olive oil on both sides (or on one side if using ciabatta )of the toast
- Rub peeled garlic clove on toast side(s) of the bread/
- Layer avocado mixture on toast.
- Sprinkle with red pepper flakes.
- Top with bruschetta, if desired (directions below).
- Quarter tomatoes lengthwise, then slice once or twice widthwise, depending on the size of the tomatoes.
- Drizzle about 1-2 T. of extra virgin olive oil over the top of tomatoes.
- To chiffonade the basil, layer leaves on top of one another and roll tightly. Slice thinly. Spread on top of the tomatoes with a little sprinkle of sea salt and 2 pressed cloves of garlic.(Chop finely if you don't have a garlic press.)
- Gently toss together.
- Spoon over avocado on top of toast.
- Sprinkle red pepper flakes on top and some shredded or grated Parmigiano Reggiano cheese.
- Enjoy that bite....and the next one.