You will enjoy this delicious bruschetta with fresh tomatoes, creamy avocado and tangy balsamic on a crusty baguette. This vegetarian-friendly recipe is super filling because it’s packed with heart-healthy monounsaturated fats from olive oil and avocado!
Active time: 15 minutes | Total time: 40 minutes
Tomato and mozzarella bruschetta
Ingredients
- 3/4 cup balsamic vinegar
- 1 baguette
- 2 tablespoons olive oil, divided
- 2 cups cherry tomatoes, halved
- 1 medium avocado, diced
- 1/8 tsp salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup basil leaves, thinly sliced
- 3 ounces. small fresh mozzarella balls, torn in half
Directions
Preheat oven to 350°F (177°C).
In a small saucepan over medium-high heat, add the balsamic vinegar and bring to a gentle boil. Reduce heat to medium and simmer until thickened and reduced by about half, about 25 minutes. Remove from heat and let cool.
Meanwhile, trim the ends off the baguette, then cut the loaf into 1/2 to 3/4 inch thick slices (about 15 slices).
Preheat a grill or grill pan to medium heat. Place the baguette slices directly on the grill grate and grill for 1-2 minutes per side or until lightly charred and crispy with grill marks. Remove from the grill and immediately brush the top with 1 tablespoon olive oil.
Alternatively, place on a baking tray, brush the top with 1 tbsp olive oil and bake for 8-10 minutes, or until golden brown.
In a large bowl, combine the cherry tomatoes, remaining olive oil, salt and black pepper to taste. Let it rest for 5 minutes, then carefully pour off any excess liquid. Just before serving, fold in the avocado.
Top each toasted baguette slice with the tomato mixture and garnish with basil and mozzarella. Drizzle with the balsamic reduction before serving.
Servings: 6 | Serving size: 2-3 bruschettas
Nutritional value (per serving): Calories: 223; Total Fat: 12g; Saturated fat: 3g; Monounsaturated fat: 6 g; Polyunsaturated fat: 1 g; Cholesterol: 10mg; Sodium: 255 mg; Carbohydrates: 23g; Fiber: 3g; Sugar: 7g; Protein: 6g
Nutritional bonus: Potassium: 308 mg; Iron: 9%; Vitamin A: 10%; Vitamin C: 16%; Calcium: 11%
Originally published August 2019; Updated March 2026
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