Heirloom Tomato and Avocado Bruschetta

If there is one appetizer that I’m always trying to perfect and experiment with, it’s the bruschetta. If you ever come over to my house for a game or movie night, some re-creation of the bruschetta will probably be on the menu.

A bruschetta is simply an antipasto originating in Italy, consisting of grilled bread rubbed with olive oil and topped with a combination of tomatoes, olive oil, and salt and pepper. The beauty of the dish is that there are endless substitutes and variations you can try!  Here is one of my recent favorites using the avocado, which is more than plentiful here is Southern California.

You will need:

a sliced baguette (I prefer sourdough.)

1 avocado (diced)

handful of diced heirloom tomatoes

goat cheese

balsamic vinegar

brown sugar

salt and pepper

olive oil

What you do:

Preheat your oven to 350 degrees. Combine the diced tomatoes as well as the diced avocado in a bowl with a bit of salt, pepper and olive oil.

Spread a bit of goat cheese over your sliced baguette and toast in the oven for 5-6 minutes, or until the cheese is just melted.


While the bread is toasting, we will make a balsamic reduction. To make a balsamic reduction, add 2 tablespoons of brown sugar to ½ cup of balsamic vinegar in a small saucepan over medium heat. Bring to a slight boil and reduce the mixture by half (about 6-8 minutes).

Remove the toasted baguette from the oven. Place your tomato and avocado mixture on top of the toasted bread and drizzle a bit of the reduction on top.