Tomato and Avocado Bruschetta

Tomato and Avocado Bruschetta

In Vegan Recipes by Randi Delano, Creator and Owner, Veggie Visa1 Comment

Tomato and Avocado Bruschetta


  • 3 medium size ripe excellent quality tomatoes, chopped into 1/2 inch cubes
  • 1 large, ripe Hass avocado, chopped into 1/2 inch cubes
  • 1 small bunch of basil, chiffonade
  • Juice from 1/2 lemon
  • 1 garlic clove, skin removed
  • olive oil
  • salt
  • 1 loaf of french bread sliced 1/2 inch thick on a diagonal


  1. In a medium bowl add tomatoes, avocado, basil, lemon juice, 1 teaspoon olive oil and a few pinches of salt. Stir ingredients to combine. Set aside.
  2. Toast slices of bread over medium heat in a large pan drizzled with olive oil. The amount will depend on how big your pan is and how many slices of bread you can fit in them but the idea is to have a light coating of oil on each piece of bread.
  3. Once the bread is toasted lightly rub each piece a couple of times with the raw garlic clove.
  4. Top the toasted bread with the tomato and avocado mixture.


Randi Delano, Creator and Owner, Veggie Visa

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Randi is the creator and owner of the vegan travel and lifestyle website Veggie Visa, and the co-creator and owner of the travel website Just a Pack. She's vegan, loves to cook, do yoga, and workout. She is happiest when laying on a beach in a foreign country. Her favorite ice cream flavor is salted caramel, she love cows, goats, bees, and cacti. Her written work has been featured in publications like Marie Claire, XOJane, and A Women’s Thing. Randi also has a background in marketing, culinary arts, and is a Certified Health Coach.


  1. Thanks for that. We’re having a liltte potluck party next month, kind of for Christmas I guess and I’ve been trying to find something special to take.. found some awesome ideas at this site. You know, someone should invent a website where you can write what you’ll be taking, and it would check no one is bringing the same thing!

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