This Mexican Bruschetta is made with mashed avocado and a fresh salsa inspired topping. It’s a fun and flavorful twist on classic bruschetta that’s perfect for Cinco de Mayo.
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It’s almost bruschetta season! While bruschetta can be eaten any time of the year, we really enjoy it with our garden tomatoes during the summer. We’re just about ready to start gathering our plants for our garden. And when those juicy Jersey tomatoes start growing, you can bet that we’ll be making a ton of bruschetta!
Traditional bruschetta is made with garlic, tomatoes, fresh basil, onion, and olive oil. There’s hardly any cooking involved – unless you want to call toasting bread cooking. It’s typically served as an appetizer, but we’ve really come to enjoy it as an easy summer side.
With Cinco de Mayo coming up, I decided to have a little fun and turn classic bruschetta into a tasty, Mexican inspired appetizer (or side).
Just like classic bruschetta, tomato is going to be the star of this recipe. But we’re making the topping like a fresh salsa with garlic, onion, jalapeño, cilantro, and lime. Before topping our toast, we’re going to slather it with avocado. Spoon the topping on each tiny piece of avocado toast and serve!
If you’re a fan of loaded avocado toast or you’re looking for an easy appetizer to serve for your Cinco de Mayo celebration, whip up this Mexican Bruschetta! I’m pretty sure it would pair deliciously with an icy margarita or beergarita!
The first thing we need to do is make our bruschetta topping. In a mixing bowl, add garlic, tomatoes, jalapeño, onion, cilantro, and lime juice. Season with salt and stir to combine. Then, let it sit in the fridge while you prepare the rest of the ingredients.
Now, we’re going to slice up the baguette into 1/2″ slices. Place them on a baking sheet and brush each side with olive oil. Bake the bread for about 8 minutes, or until it’s slightly browned and toasty.
Allow the toast to cool slightly. Then, take half of an avocado and mash it up. Spread each piece of toast with the avocado and lightly season with salt.
Grab the bruschetta mixture out of the fridge and spoon it on top of each mini avocado toast. Serve with a little extra garnish of fresh cilantro, if desired.
- 1 garlic clove, minced
- 2 small tomatoes, chopped
- 1 small jalapeño, chopped
- 1/4 cup red onion, chopped
- 1/2 tsp. fresh cilantro
- 1/2 lime, juiced
- 1 mini baguette, sliced 1/2" thick
- 1 tablespoon olive oil, divided
- 1 avocado, mashed
- Salt, to taste
- Preheat the oven to 425 degrees.
- In a mixing bowl, add the garlic, tomato, jalapeño, onion, cilantro, and lime juice. Season with salt and stir to combine. Allow the mixture to chill in the fridge until ready to serve.
- Place the sliced bread onto a large baking sheet. Brush with olive oil and bake for about 8 minutes, or until crusty and golden brown.
- Remove the bread from the oven and allow to cool slightly. Then, spread each piece of toast with the mashed avocado and season with salt.
- When ready to serve, spoon the tomato mixture over each slice of bread.
- Serve immediately.
If you’re not a big fan of spicy food, adjust the jalapeño to your liking or omit it altogether. If you want to amp up the heat, add a little cayenne to the tomato mixture or splash hot sauce on top of the bruschetta after serving.
Did you make this Mexican Bruschetta recipe? Share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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