Avocado & Tomato Bruschetta



  • 1 Ready to Bake Ciabatta
  • 3 tbsp Extra Virgin Olive Oil
  • 250g cherry plum tomatoes, halved
  • 2 Summer Avocado
  • 1 tbsp lemon juice
  • Handful of rocket leaves
  • Salt and freshly ground black pepper
  • Balsamic vinegar, to drizzle


  • Preheat the oven to 220°C, gas mark 7.
  • Trim the ends off the ciabatta then cut it into 16 slices.
  • Brush each side lightly with 2 tbsp olive oil and place on a baking tray in a single layer.
  • Mix the remaining olive oil with the tomatoes and a little seasoning.
  • Spread on a baking sheet and cook for 10 minutes our until the tomatoes are softened.
  • Peel, stone and dice the avocado and toss on the lemon juice to avoid browning.
  • Spoon the tomatoes on the baked bread.
  • Top with the avocado and rocket and drizzle with balsamic vinegar and serve.
DOWNLOAD ATTACHMENT: avocado tomato bruschetta
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