Avocado, Tomato, Olive and Basil Bruschetta, this easy bruchetta is a rupture of fresh summer flavors. This marvelous recipe can made with handy Ingredients like avocado, vine-ripened tomatoes, fresh basil, good glug of olive or avocado oil and a hint of garlic.
I always bake bruschetta base in advance and store them in airtight container to save some more time to cook. But you guys can prepare them while making this dish as well. If you want to prepare them in advance then just ensute that you must allow them to cool completely before storing. So everyone prepare all Ingredients and start making this luscious dish sure this will satisfy your hunger pangs.

Ingredients:

For The Bruschetta

– 1 loaf ciabatta bread, sliced 1-cm on the diagonal
– 3-4 tablespoons olive oil

For The Topping

– 4-6 diced sweet vine-ripened tomatoes
– Salt to taste
– 1/2 teaspoon freshly ground black pepper
– 2-3 tablespoons chopped pitted kalamata olives
– Extra-virgin olive oil or avocado oil a good drizzle
– 1/4 cup finely chopped basil leaves
– Some lemon zest

To Serve

– 1 1/4 avocado flesh
– Juice of a lemon
– 2 garlic cloves

How To Cook?

For The Bruschetta

1. Preheat oven to 170 C.
2. Place slices of ciabatta bread on banking tray and brush them with olive oil and bake them for about 15-20 minutes or you can see them light golden and crisp. Remove from the oven and set aside to cool.

For The Topping

1. In a bowl, combine tomatoes along salt and leave to stand for 5-10 minutes.
2. Drain off the excess liquid from the tomatoes and gently mix with the olives, avocado oil, lemon zest, juice and basil and season with to taste with salt freshly ground black pepper.
3. Mash avocado and lemon juice together until smooth and season to taste with salt and pepper.

To Serve

1. Cut the raw garlic in half and rub lightly over each bruschetta base.
2. Spread over some avocado and spoon on some salsa.

Preparation Time: 15 Minutes
Cooking Time: 5-10 Minutes
Servings: 3-4 Persons