Appetizers and Dips

Guacamole Bruschetta

I’m having a dinner party tonight with a bunch of our friends to celebrate my husband’s birthday.  I’m cooking an Italian feast, with salad and homemade croutons, chicken and artichoke cheesy pasta, creme brulee, and chocolate sour cream bundt cake.  And for dessert, I am mixing up my theme a bit and going with bruschetta, but instead of the classic stuff, guacamole bruschetta.

This garlicky toast is the perfect platform to pile on all the flavors of guacamole.  Creamy avocado, ripe tomatoes, onions, fresh lime juice, garlic, and cilantro.  Oh my goodness, it is yummy. The perfect light appetizer to serve with cocktails before a rich and heavy dinner.

Recipe from Just A Taste.


½ loaf French bread
1 clove garlic
2 Tablespoons olive oil
2 tomatoes, medium chopped
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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