A twist to the classic! This Bruschetta is loaded with smashed avocado and topped with sundried tomatoes for that smoky tanginess and parmesan to make it creamy and delicious.
Bruschetta is a common antipasto dish from Italy made traditionally using onion, tomato, olive oil and seasonings piled on toasted bread. I wanted to create something different and went for this combo…the butteriness of the avocado with the smoky tangy flavor of sundried tomatoes paired really well.
This is one of those delicious snacks that comes together in no time at all. Just a handful of ingredients and you have a winner in no time at all. In fact, it’s my favourite to make when the teen comes home with after school hunger pangs.
I used sliced baguette to make this but you could use other kinds of French or Italian bread. It’s also a great idea to create this dish on toasted pita slices or crackers; would make an interesting addition to your charcuterie board.
Another delicious idea would be to use the same ingredients but as a spread on toasted sourdough and top with a fried egg. A generous sprinkle of Parmesan and chilli flakes for a scrumptious breakfast.
Here are two other delicious variations of bruschetta that you will absolutely love.
Bruschetta with Avocado, Sundried tomatoes, Parmesan
Ingredients
- Baguette or similar French or Italian bread – sliced into oval shaped pieces
- Avocado – 2 mashed well
- Sundried tomatoes – few strips chopped roughly
- Lemon – juice of half a lime
- Parmesan cheese – for topping
- Salt – to season
- Black pepper – to season
- Olive oil
Instructions
- Mash the avocados well with the lemon juice.
- Spread this mixture on the baguette slices.
- Top with sundried tomatoes and Parmesan cheese
- Sprinkle salt and pepper on top.
- Bake at 200°C till the mild golden brown.
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