Avocado Bruschetta with Balsamic Glaze
Servings Prep Time
8slices 5minutes
Cook Time
15minutes
Servings Prep Time
8slices 5minutes
Cook Time
15minutes
Ingredients
Bruschetta
  • 1pint cherry/grape tomatoescut in quarters
  • 1 avocadodiced
  • 2tbsp olive oil
  • 1tsp kosher salt
  • 1tsp fresh ground black pepper
  • 1 loaf crusty breadi.e. sourdough (used here) or French
  • 1clove garliccut in half
  • 2tbsp basilsliced, for garnish
Balsamic Glaze
  • 1/2cup balsamic vinegar
  • 2tbsp sugar
  • 1/2tsp kosher salt
  • 1/2tsp fresh ground black pepper
Instructions
Bruschetta
  1. Place quartered cherry tomatoes and diced avocado in a bowl with the olive oil, salt and pepper. Toss to coat, and set aside.
  2. Slice the bread into 1/2-3/4 inch slices, brush with olive oil and grill in a pan over medium heat until toasted. Alternatively, bread can be toasted under a broiler, keep a close eye on it so it doesn’t burn.
  3. Rub the hot slices of bread with the cut-side of the clove of garlic.
  4. Top bread with the tomato/avocado mixture, garnish with sliced fresh basil, then drizzle with balsamic glaze. Serve immediately.
Balsamic Glaze
  1. Combine all glaze ingredients in a small saucepan set over medium-high heat.
  2. Bring mixture to a boil and watch very carefully, stirring often. The glaze should begin to thicken after 5 minutes.
  3. Continue cooking until it is reduced and thick enough to coat the back of a spoon. This will happen quickly, so it needs to be closely watched.
  4. Once glaze has thickened, remove from heat. Drizzle over the bruschetta.
  5. Cooled glaze can be stored in the refrigerator in an air-tight container for about a month.
Recipe Notes

**Cardinal Rule** For easy prep, make the glaze a day or two before you plan to serve the bruschetta.  It will thicken as it cools, which makes it easier to pour.

Recipe adapted from Jessica in the Kitchen

4254 Total Views 1 Views Today