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Mexican Avocado Bruschetta

  • Prep 15 min
  • Total 20 min
  • Servings 12
  • Pinterest
    350
  • Print
    970
  • Save
    156
  • Facebook
    54
  • Email
    137

Delicious bruschetta topped with slightly spicy avocado and a fresh tomato salad. MORE + LESS -

Nick Evans Nick Evans
February 26, 2015

Ingredients

1
baguette, sliced
2
tablespoons olive oil
2
medium avocados, mashed
1-2 tablespoons Old El Paso™ taco seasoning mix
1
pint cherry tomatoes, chopped
1
tablespoon balsamic vinegar
1/2
lime, juice only
1
tablespoon fresh basil, minced (+ more for garnish)
Kosher salt

Steps

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  • 1
    Preheat oven to 450ºF. Slice baguette on a diagonal to make large slices. Drizzle with olive oil. Bake the baguette slices for 5-8 minutes until they are lightly browned around the edges.
  • 2
    Meanwhile, mash together avocados with Old El Paso™ Taco Seasoning. Feel free to use the mild or spicier version of the seasoning and adjust it to your liking. Start with one tablespoon and add more if you like.
  • 3
    For the tomato salad, roughly chop tomatoes and stir together with vinegar, lime juice, 1 tablespoon of fresh basil and a pinch of salt.
  • 4
    Once bread is toasted, top with a big dollop of avocado mixture and then scoop some tomato salad on top. Garnish each bruschetta with fresh basil.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
A simple bruschetta with a guacamole taste.

If there’s one appetizer that you can always count on as a pleaser, it’s guacamole. Who doesn’t love scooping up that spicy, creamy mixture?!

If there’s a second-place appetizer, in my opinion, it’s bruschetta. Infinitely variable to your liking, toasted bread is about as easy and simple as appetizers get. 

So, it just makes sense to mash these things together. Instead of making a full-fledged guacamole, I like to keep the mashed avocado layer on these simple and top them with a unique tomato salad.

But I’m getting ahead of myself. Let’s talk bread.

To make a good bruschetta you need to start with a good baguette. Slice them about 1/4 to 1/2 inch thick and try to cut them on a diagonal (to make the pieces larger).

Drizzle the bread with olive oil and bake them at 450ºF for 5-8 minutes until they're lightly toasted.

Meanwhile, you can mash together your avocados. Be sure to find ripe ones. If they don’t yield a bit when you push on the skin, then they aren’t ripe yet.

Remove the pits and mash the avocado together with some Old El Paso™ taco seasoning. You can use the mild or spicy version and adjust the amount to your liking.

For the tomato topping, just roughly chop up some ripe cherry tomatoes and toss them with some balsamic vinegar (a key ingredient), lime juice, a pinch of salt and fresh basil.

This little salad has traditional Italian flavors going on, but it pairs really nicely with the avocado.

Pile these things onto your toasted bread and you’re ready to go! You could even just serve the toppings in big bowls and let people make their own.

Bruschetta makes any party bettah!

Nick thinks bruschetta is beautiful! Check out his blog, Macheesmo, and follow him on his Tablespoon Profile.

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