This easy Bruschetta with Avocado is the ultimate healthy appetizer! Made with vegetables instead of crostini or baguette, this easy bruschetta recipe is loaded with healthy fats thanks to the avocado. It’s naturally gluten-free and low carb, and can easily be made paleo, whole30 friendly, or vegan.
Easy Avocado Bruschetta
This easy summer appetizer is absolutely loaded with flavour. I love the taste of avocado and tomato together. It’s creamy, zingy, and refreshing!
Being gluten-free, and having a craving for some decent bruschetta, I figured rather than trying to make some kind of paleo/gluten-free crostini, simply slicing vegetables and roasting them would be the perfect vessel to carry this bruschetta with avocado from table to mouth. My first batch was cooked well after 30 minutes but turned out very soft (how I’d eat these veggies usually). Too soft for picking up and eating. In the second batch I left for 20 extra minutes and the potatoes were great, but the Eggplant was a little overdone. So I’ve settled on the time being 40-50 minutes in total, just keep an eye on them in the last 10 minutes or so.
Bruschetta often has raw garlic added to the tomato mixture which can sometimes be overpowering. I tossed the garlic into the oven to roast with the sliced vegetables and then removed them halfway through. Roasting garlic takes the edge off of the garlic flavour and brings out the natural sweetness. It. Is Delicious!
The fresh basil is probably the star of the show for me. It cuts through the other aromas delicately and is so refreshing. Feel free to add a few more leaves if you have extra on hand to really bring out the flavour of this bruschetta with avocado!
Key Ingredients for Avocado Bruschetta
- Tomatoes: For this recipe, I used cherry tomatoes. They are always my favorite from our local market because the flavor is incredible, however, regular tomatoes work just as well. Use around 2 medium tomatoes, or weigh them out for more accuracy if you have a scale.
- Avocado: We were lucky this week – these avocados are gorgeous! Avocado is a unique twist on the classic bruschetta recipe and provides us with extra healthy fats. It’s such a good addition to bruschetta!
- Basil: Fresh basil, not dried. I’m not going to budge on this one – the basil needs to have that powerful flavor that can only come from the juicy green leaves.
- Cheese: This is completely optional. Cheese is a grate (ha!) addition for low-carb lovers, and also if you’re vegan you can add vegan parmesan, like this Violife Prosociano Wedge. Skip the cheese for paleo and whole30 versions of this bruschetta with avocado recipe.
- Garlic: Rather than using raw garlic, I popped 2 cloves into the oven and roasted them along with the extra vegetables. They only needed about 20-25 minutes in the oven so keep an eye on them. You can remove them when you flip the other roasted vegetables.
- “Bread”: Of course not real bread for me, but you can absolutely use traditional crostini or a toasted baguette if you like! My “bread” was in the form of 1 potato, 1 sweet potato, and 1 eggplant. I had extra leftover (not a bad thing) but I think you could easily do one less vegetable. Eggplant is an easy low-carb option, sweet potato was my favorite though.
How many net carbs are in this Avocado Bruschetta recipe?
The net carbs for this Bruschetta with Avocado, when using 2 eggplants between 8 people, is 9.7g net carbs per person. Not quite keto-friendly, unless you are very low carb for the rest of your day!
Variations for other diets
- Vegan: Substitute the grated parmesan for a vegan alternative, like this Violife Prosociano Wedge.
- Paleo/Whole30: Skip the cheese.
- Low Carb: Use a low-carb vegetable like eggplant, daikon radish, or celeriac as the “bread” for your bruschetta.
What kind of tomatoes do you use for bruschetta?
Whether you’re at the store, farmer’s market, or picking from your garden, you want to make sure to use ripe tomatoes as they have the best flavour. A good tip is to take a little sniff of the tomato at the top where the green stalk meets the red fruit. When tomatoes are ready they smell extremely tomatoey and absolutely divine!
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- 250 g Cherry tomatoes halved or quartered, about 15-20
- 1 Avocado, diced
- 2 tbsp Olive oil
- 1-2 tbsp Balsamic vinegar
- 2 Garlic cloves, roasted
- 8 leaves Fresh basil
- 2 tbsp Parmesan Cheese, shredded, optional *see notes
- 2 Eggplants, or 2 potatoes, or 2 sweet potatoes, or a mixture,, sliced **see notes
- Salt and pepper, to taste
- Fresh basil, to garnish
- Preheat oven to 200°C/390°F.
- Add olive oil, salt, and pepper to sliced eggplant/potatoes. Mix to coat evenly and spread in one layer on a baking tray, along with the garlic cloves.
- Bake for 40-50 minutes flipping the slices halfway through, and remove the garlic after 25 minutes. The eggplant and potatoes should be slightly crispy when finished cooking.
- Mix sliced cherry tomatoes, avocado, olive oil, balsamic vinegar, basil, parmesan, salt, and pepper.
- When garlic is roasted, remove it from the pan, slice it up, and mix it into the bruschetta.
- When vegetable slices are finished cooking, top with bruschetta and serve.
- Add fresh basil to garnish if desired.
*Parmesan cheese is great when you're on a low-carb diet. Skip it for Paleo/Whole30 versions, use a dairy-free alternative like violife if you're vegan.
**I used one of each vegetable mentioned, but really only needed 2 vegetables in total. Use eggplant for a low-carb option. Sliced daikon radish would also work.
Calories: 159; Total Fat: 9.4g; Saturated Fat: 1.8g; Cholesterol: 1mg; Sodium: 37mg; Total Carbohydrate: 18.2g; Dietary Fiber: 8.5g; Total Sugars 9.7g; Protein: 4.2g
This nutritional information was calculated based on cooking with 2 eggplants and 0 potatoes.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 159Unsaturated Fat: 0g