Heirloom Tomato and Avocado Bruschetta

Staff Writer
Heirloom Tomato and Avocado Bruschetta
Audrey Finnegan

Heirloom Tomato and Avocado Bruschetta

Inspired by a recent article from one of my favorite culinary magazines, this bruschetta recipe highlights one of my all-time favorite foods: avocado. The creamy avocado slices are balanced by a burst of freshness from the tomatoes and bite of salt from the Maldon.

24
Servings
141
Calories Per Serving
Deliver Ingredients
Makes
48 pieces

Notes

*If you're unable to find baby heirlooms, cherry or grape tomatoes will work as well.

Ingredients

  • Three 10-ounce packages of baby heirloom tomatoes, in a variety of colors*
  • 1 medium red onion, very thinly sliced
  • 3 Tablespoons olive oil, plus more for grilling
  • Salt and pepper, to taste
  • 2 loaves of freshly baked French bread
  • 3 ripe avocados
  • 1/2 Cup Ricotta salata
  • Maldon salt, to taste

Directions

Halve the heirloom tomatoes and combine them in a small bowl with the red onion and 3 tablespoons of olive oil; season with salt and pepper and stir well. Set aside to marinate.

Heat an outdoor grill to medium-high. Cut the loaves of bread in half lengthwise, brush evenly with olive oil, and season with salt and pepper to taste. Reduce the grill to medium-low and grill the loaves, cut side down, until nicely charred along the edges, about 10 minutes. Set the loaves to cool on a baking sheet.

Just before serving, finely dice the avocados and gently stir into the heirloom tomato mixture. Spoon the mixture evenly among the loaves, making sure to cover to cover the pieces of bread from end to end. Using one pinch for each loaf, sprinkle the Maldon salt evenly over the loaves. Gently move the pieces of bread to a cutting board one by one and cut into 1 ½ pieces (you may have to rearrange the tomato mixture after cutting). Set on a serving platter and sprinkly evenly with the Ricotta salata and serve.

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
7g
10%
Sugar
2g
N/A
Saturated Fat
1g
7%
Cholesterol
3mg
1%
Protein
4g
8%
Carbs
17g
6%
Vitamin A
23µg
3%
Vitamin B6
0.1mg
6.4%
Vitamin C
8mg
13%
Vitamin E
1mg
5%
Vitamin K
10µg
12%
Calcium
33mg
3%
Fiber
3g
11%
Folate (food)
41µg
N/A
Folate equivalent (total)
70µg
17%
Folic acid
17µg
N/A
Iron
1mg
7%
Magnesium
21mg
5%
Monounsaturated
4g
N/A
Niacin (B3)
2mg
9%
Phosphorus
58mg
8%
Polyunsaturated
0.9g
N/A
Potassium
251mg
7%
Riboflavin (B2)
0.2mg
9.3%
Sodium
226mg
9%
Thiamin (B1)
0.2mg
14%
Zinc
0.6mg
3.7%

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