Avocado Bruschetta with Balsamic Reduction

It's summertime and there's fresh basil everywhere! You've got to try Avocado Bruschetta with Balsamic Reduction for a twist on classic bruschetta. 

 For a printable version of this recipe, click here.



3 T Olive Oil (divided)

1   baguette (sliced)

2 c tomatoes (grape or cherry)

1   avocado (cut into small chunks)

1/4 c Basil, fresh

1/2 c balsamic vinegar

2 T brown sugar

1   salt and pepper (to taste)


Heat oven to 350 degrees. Slice baguette, brush with 2 tablespoons

olive oil, and bake for 10 -12 minutes until golden brown. For the

reduction, combine balsamic vinegar and brown sugar in a small saucepan.

Heat to a low boil and simmer for 6-8 minutes until reduced by half.

Take off the heat and let cool. Slice tomatoes into quarters, chiffonade basil,

and cut the avocado into small chunks.

Combine in a bowl with the remaining 1 tablespoon olive oil and add

salt & pepper to taste.

Top each baguette slice with tomato mixture and drizzle with balsamic

reduction. Serve immediately.

Jean Haedrich
Jean Haedrich