Mouthwatering Vegan Italian Breakfast: Deliciously Nutritious Avocado Bruschetta on Whole Grain Bread

Allergens

Gluten (in whole grain bread)

Ingredients

• 4 slices whole grain bread
• 2 ripe avocados, pitted and peeled
• 1/2 cup cherry tomatoes, halved
• 1 lemon, zested and juiced
• 1/4 cup fresh basil leaves, roughly chopped
• 1 garlic clove, minced
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste
• Optional: Balsamic glaze for drizzling

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Cut the whole grain bread into 4 equal slices, about 1/2 inch thick each. Arrange them on the prepared baking sheet.
3. In a small bowl, mix together the minced garlic, lemon zest, lemon juice, and olive oil to create a flavorful base.
4. Brush the garlic lemon mixture onto both sides of the bread slices, ensuring they are evenly coated.
5. Bake the bread in the preheated oven for 8 10 minutes, or until golden brown and crispy on the edges. Remove from the oven and let them cool slightly.
6. In a separate bowl, mash the avocados with a fork until smooth and creamy. Season with salt and pepper to taste.
7. Spread the mashed avocado onto each slice of toasted bread. Top with cherry tomato halves, freshly chopped basil leaves, and an additional sprinkle of lemon zest for garnish.
8. Optional: Drizzle balsamic glaze over the top for a touch of sweetness. Serve immediately.

Chef’s Insight

To maintain the creaminess of the avocado, prepare the bruschetta shortly before serving

Notes

Feel free to adjust the seasoning according to personal taste preferences - For a spicier version, add a pinch of red pepper flakes to the garlic-lemon mixture