Summertime Avocado Bruschetta Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 - avocados, peeled and cut into 1/2-inch pieces
  • 2 - scallions, chopped
  • 2 - small tomatoes, seeded and diced
  • 2 tablespoons - fresh lime juice
  • 1 tablespoons - white wine vinegar
  • 1 tablespoons - coconut oil
  • 1 tablespoons - extra-virgin olive oil
  • 2 teaspoons - hot sauce
  • 1/2 - teaspoon garlic powder
  • 1/2 - teaspoon Himalayan salt
  • 1/4 - cup chopped fresh cilantro, for topping / garnish
  • For the baguette:
  • 3 tablespoons - coconut oil
  • 1 cloves - garlic, finely minced
  • 1/2 teaspoons - Himalayan salt
  • 36 slices - gluten-free baguette
  • Directions:

    Gently toss to combine all ingredients, except cilantro, in a bowl. Cover and chill for two hours.

    Preheat oven at 375┬░Farenheit. Combine three tablespoons of coconut oil, garlic, and salt.

    Spread bread slices in a single layer on a baking pan, and brush evenly with the coconut oil and garlic mixture.

    Bake for 10 minutes or until toasted. Let it cool.

    Top each toast evenly with avocado mixture. Sprinkle with cilantro before serving and drizzle tops with olive oil.

    Brief Description

    Seasoned avocado and tomato served over garlic toasted baguette slices for a healthy and delicious bruschetta.

    Main Ingredient:


    Category:  Appetizers

    Cuisine:  Italian

    Prep Time: 2 hour(s) 20 min
    Cook Time: 10 min


    If on a no-grain diet, serve this as a filling in romaine lettuce leaves.


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    Posted On:

    August 2, 2015

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