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Tomato Bruschetta

Yields1 Serving

This classic Italian dish takes on new life with Olivado's Avocado Oil with garlic. Check out the full recipe 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 Olivado Avocado Oil with garlic
Salt and Pepper
1 tsp freshly squeezed lemon juice


Preheat oven to 245°C / 470°F.
Slice the bread into thin slices. Set aside.
Dice tomatoes, mince the garlic and chop the basil leaves and combine in a bowl.
Add Olivado Avocado Oil with garlic and the salt and pepper then mix well. Refrigerate while you prepare the bread.
Brush one side of each slice of bread with a little more Olivado EV Avocado oil and place on a baking tray lined with baking paper.
Toast both sides of the bread until golden brown.
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.


Add ricotta or mozzarella to serve and garnish with fresh basil.

Olivado Avocado with basil works well here too.

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