Home / Recipes / Avocado, Tomato, Olive and Basil Bruschetta
Avocado, Tomato, Olive and Basil Bruschetta

Avocado, Tomato, Olive and Basil Bruschetta

19 June 2018

15 minutes preparation time

Cooks in 5 - 10 minutes

Serves 4-5



  • 1 Ciabatta bread loaf, sliced 1cm-thick on the diagonal
  • 3-4 tablespoons of olive oil

Tomato, olive and basil topping

  • 4-6 diced sweet vine-ripened tomatoes
  • A pinch of salt
  • 2-3 tablespoons of chopped, pitted kalamata olives
  • A good drizzle of extra-virgin olive or avocado oil
  • 1/4 cup of finely chopped basil leaves

To serve

  • Flesh of 1 1/2 - 2 ripe avocados
  • Juice of 1 lemon
  • 2 cloves of garlic

Preheat oven to 170degC/340 Fahrenheit.

  1. Brush slices of ciabatta bread with olive oil, place on a baking tray and bake for about 15-20 minutes or until light golden and crispy. Remove from oven and set aside to cool.
  2. Combine tomatoes with a good pinch of salt and leave to stand for 5-10 minutes (the salt will draw out excess moisture from the tomatoes). Drain off excess liquid from the tomatoes and gently mix with olives, avocado oil, lemon zest, juice and basil, and season with to taste with salt and freshly ground black pepper.
  3. Mash avocado and lemon juice together until smooth, and season to taste with salt and pepper.

To serve, cut raw garlic cloves in half and rub lightly over each bruschetta base (the raw garlic will impart a subtle garlicky flavour to the bruschetta). Spread over some avocado and spoon on some salsa.