Gaucamole Bruschetta

Avocado and Tomato make the perfect summer sandwich. I used 100% Whole Wheat bread  and instead of heating up the oven, I used the toaster.  Right when the toast comes out of the toaster, brush it with some garlic and top it with the tomato and avocado mixture.  Yummm!! Avocados are kind of expensive right now. Where I live, they’re $1.50 for one. This week they have them on sale 4/$5.00. I better go and get some, because I could eat this everyday for lunch this week, a long with some watermelon. :)

Nutrition Info: Calories 257 | 12.27g | Carbohydrate 34.36g | Fiber 9 |  Protein 7.27g

Points Plus + 7

Ingredients from Just a Taste

Yield: 12-15 servings

Prep Time: 15 min

Cook Time: 6 min


½ loaf French bread
1 clove garlic
2 Tablespoons olive oil
2 tomatoes, medium chopped
2 avocados, medium chopped
1/3 cup finely chopped onion
¼ cup chopped cilantro
2 Tablespoons freshly squeezed lime juice
½ teaspoon salt
¼ teaspoon pepper


Preheat the oven to 400ºF.

Slice the French bread on the diagonal into ½” rounds and place on a baking sheet.

Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.

Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).

Brush the tops of the garlic-rubbed toasts with olive oil and set aside.

In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.

Spoon a portion of the mixture onto each of the garlic toasts and serve.

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