This easy-peasy bruschetta is a burst of fresh summer flavours featuring avocado, vine-ripened tomatoes, fresh basil, a good glug of avocado or olive oil, and a hint of garlic.
Bruschetta makes an awesome canapé for a summer party or BBQ.
You can bake the bruschetta bases ahead and store them in an airtight container until ready to serve (just allow them to cool completely before storing).
- ciabatta bread 1 loaf, sliced 1cm-thick on the diagonal
- olive oil 3-4 tablespoons
Tomato, olive and basil topping
- sweet vine-ripened tomatoes 4-6, diced
- salt one pinch
- pitted kalamata olives 2-3 tablespoons, chopped
- extra-virgin olive or avocado oil a good drizzle
- basil leaves ¼ cup, finely chopped
- avocados flesh of 1 1/2 - 2 ripe
- lemon juice of 1
- garlic 2 cloves
Preheat oven to 170degC/340 Fahrenheit.
- 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.
- 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.
- 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.