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Guacamole Bruschetta

Guacamole BruschettaI made this Guacamole Bruschetta for the first time about a year ago.  It didn’t make it on the blog because I didn’t get a photo of it.  Such a shame.  But, I’m glad to share it with you now, just in time for the Super Bowl.  It’s an easy recipe to throw together, yet it looks and tastes to impress.  Monday I gave you 20 finger food ideas for Sunday.  You can count this as number 21.

Guacamole Bruschetta

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Yield: 10-12 servings

Serving Size: 1-2 slices

Guacamole Bruschetta

  • 1/2 skinny loaf French bread, cut into 1/2-inch slices
  • 1 clove garlic, small tip cut off on one side
  • 2 Tablespoons olive oil
  • 2 roma tomatoes, diced
  • 2 avocados, chopped
  • 1/2 medium onion, diced
  • 1/4 cup chopped cilantro
  • Juice from one lime
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Preheat oven to 400 degrees F.

Place slices of bread onto a baking sheet or stone. Bake for 3 minutes, flip and bake an additional 3 minutes until toasted.

Remove from the oven and immediately rub each slice with the cut side of the clove of garlic. Brush the tops of the garlic-infused toasts with olive oil; set aside.

Gently mix the rest of the ingredients in a medium bowl. Spoon tablespoon-sized portions of the guacamole mixture onto each slice of toasted bread. Serve immediately.

Source: Slightly adapted from Just a Taste

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  1. Just saw this on another blog, too! I’ll take it as a sign!

  2. This looks very nice, I have to try it! Totally love your blog, I’m getting a lot of good ideas from your recipes, thanks.

    Greetings from Spain!

  3. Wow, this looks easy and delish. I think I’ll opt for this instead of the traditional (and much more fattening) chips and dip. :)

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