You’ll relish this delicious bruschetta featuring fresh tomatoes, creamy avocado and tangy balsamic over crispy baguette. This vegetarian friendly recipe is super satisfying because it’s chock-full of heart-healthy monounsaturated fats from the olive oil and avocado!
Active time: 15 minutes | Total time: 40 minutes
Tomato-Mozzarella Bruschetta
Ingredients
- 3/4 cup balsamic vinegar
- 1 baguette
- 2 tbsp olive oil, divided
- 2 cups cherry tomatoes, halved
- 1 medium avocado, diced
- 1/8 tsp salt
- 1/8 tsp freshly cracked black pepper
- 1/4 cup basil leaves, thinly sliced
- 3 oz. small fresh mozzarella balls, torn in half
Directions
Preheat oven to 350°F (177°C).
In a small saucepan over medium-high heat, add the balsamic vinegar and bring to a slight boil. Reduce heat to medium and simmer until thickened and reduced by about half, about 25 minutes. Remove from heat and let cool.
Meanwhile, slice the ends off the baguette, then cut the loaf into 1/2- to 3/4-inch-thick slices (about 15 slices).
Preheat a grill or grill pan to medium heat. Place the baguette slices directly on the grill grates and cook for 1–2 minutes per side, or until lightly charred and crisp with grill marks. Remove from the grill and immediately brush the tops with 1 tbsp olive oil.
Alternatively, arrange on a baking sheet, brush the tops with 1 tbsp olive oil and bake for 8–10 minutes, or until golden brown.
In a large bowl, combine the cherry tomatoes, remaining olive oil, salt, and black pepper to taste. Let sit for 5 minutes, then gently drain any excess liquid. Fold in the avocado just before serving.
Top each toasted baguette slice with the tomato mixture, then garnish with basil and mozzarella. Drizzle with the balsamic reduction before serving.
Serves: 6 | Serving Size: 2-3 bruschettas
Nutrition (per serving): Calories: 223; Total Fat: 12g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 1g; Cholesterol: 10mg; Sodium: 255mg; Carbohydrate: 23g; Dietary Fiber: 3g; Sugar: 7g; Protein: 6g
Nutrition Bonus: Potassium: 308mg; Iron: 9%; Vitamin A: 10%; Vitamin C: 16%; Calcium: 11%
Originally published August 2019; Updated March 2026
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