Avocado & Sun-dried Tomato Bruschetta

Some days (ok – most days, if I’m being honest) I get home from work and head straight for the cracker box. As was the case tonight, I ravenously munched on crackers and hummus while planning what else I could eat. Surveying my fridge and cupboards, I realized my dinner options were limited – then I spied the sun-dried tomatoes, avocados and large baguette. Not really dinner, but potentially a hearty entree. I was delightfully pleased with my tasty 10-minute creation.


Baguette (sliced)
2 tbsp shredded asiago cheese
Olive oil
Balsamic vinegar
1 ripe avocado (chopped)
4-5 Sun-dried tomatoes in olive oil (chopped)
Salt and pepper to taste

Combine olive oil and balsamic vinegar on a plate – swoosh (very technical term) around until mixed. Coat one side of bread in the oil vinegar mixture. Sprinkle asiago cheese on top and broil for a few minutes in the oven until brown and crispy.

Meanwhile, mix together chopped avocado and sun-dried tomatoes with some of the sun-dried tomato oil, add a dash of salt and pepper to taste. If it were summer and I had some fresh basil at hand I would have added this too. Top bread with avocado sun-dried tomato mixture and enjoy. Simple and surprisingly delicious – a light spring entree.



  1. I love avacado, but have yet figured out how to only use partial bits of the lovely greenness without having to use it all….while it’s yummy I don’t want to be inhaling an entire one myself…..any tips?

    1. Inhale an entire avocado…I’ve definitely done this before. Probably more than once. While they are high in fat, I take comfort that it’s the ‘good’ kind of fat. I love adding a few slices of avocado to a sandwich or salad and I’m a big fan of pairing avocado with fish – see tomorrow’s recipe!

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