Go Back
–+ servings
Kate Ramos

Avocado Bruschetta Recipe

Think of these like mini avocado toasts....but with bacon and jalapeños and lots and lots of fresh herbs. Basically everyone's dream appetizer. The baguette can be sliced and toasted up to a day in advance. Let cool and keep in an sealed Ziplock bag until ready to use.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 8 -10 Servings
Course: avocado
Cuisine: Mexican-American
Calories: 264
Ingredients Method Nutrition

Ingredients
  

  • 1 baguette
  • 1/4 cup extra virgin coconut oil melted
  • 6 slices thick-cut bacon cooked and chopped
  • 3 ripe but still firm avocados, peeled, pitted, and cubed
  • 1-2 jalapeños depending on how hot you like things, thinly sliced
  • 1/2 red onion minced
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped mint leaves
  • 1/4 cup chopped parsley leaves
  • 3 tablespoons olive oil
  • Juice of 1 lime
  • 1 clove garlic minced

Method
 

  1. Heat oven to 375°F. Cut baguette into 1/2-inch thick slices and lay in a single layer on a baking sheet. Brush both sides with coconut oil and bake until crisp, about 10-15 minutes. Set aside to cool.
  2. Combine remaining bruschetta ingredients in a medium bowl, season with salt and pepper, and gently stir to combine. Taste and add more salt or lime juice if needed.
  3. Top each slice of bread with a spoonful of avocado mixture and serve.

Nutrition

Serving: 1gCalories: 264kcalCarbohydrates: 23gProtein: 8gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 7gCholesterol: 9mgSodium: 398mgFiber: 1gSugar: 2g

Tried this recipe?

Let us know how it was!