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Tomato Bruschetta

Yields6 ServingsPrep Time15 mins

Made with Olivado Extra Virgin Avocado Oil, this delicious tomato bruschetta is perfect for a beautiful summers lunch! Check out the video here:

Tomato Bruschetta


French or Italian-style loaf of bread (eg ciabatta)
8-10 tomatoes
3 garlic cloves
3/4 cup fresh basil leaves
1/3 cup Avocado oil with garlic
Salt and Pepper
1 tsp freshly squeezed lemon juice


  1. Preheat oven to 245°C / 470°F.
  2. Slice the bread into thin slices. Set aside.
  3. Dice tomatoes, mince the garlic and chop the basil leaves and combine in a bowl.
  4. Add avocado garlic oil and the salt and pepper then mix well. Refrigerate while you prepare the bread.
  5. Brush one side of each slice of bread with a little more oil and place on a baking tray lined with baking paper.
  6. Toast both sides of the bread until golden brown.
  7. Top each bruschetta with the tomato mixture, squeeze over fresh lemon juice, season again and place on a plate to serve with fresh basil leaves as garnish.
Nutrition Facts

Servings 0

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