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–+ servings
crispy bacon avocado tomato bruschetta

Bacon Avocado Tomato Bruschetta

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Italian
Servings 4 servings

Equipment

  • 1 Baking sheet
  • 1 Wire rack fits baking sheet
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Mixing bowl
  • 1 Spoon
  • 1 pastry brush
  • 1 toaster or grill pan
  • 1 Paper towel-lined plate

Ingredients
  

  • 8 slice bacon
  • 2 tablespoon olive oil
  • 2 ripe avocados diced
  • 1 1/2 cup cherry tomatoes halved
  • 2 tablespoon red onion finely minced
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon fresh basil thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 clove garlic halved
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1 ounce Parmesan finely shaved (optional)

Instructions
 

  • Preheat the oven to 400°F and set a wire rack over a baking sheet.
  • Arrange bacon on the rack and bake until crisp, 12–18 minutes depending on thickness.
  • Transfer bacon to a paper towel-lined plate to drain and cool slightly, then chop into small pieces.
  • Brush both sides of baguette slices lightly with olive oil.
  • Toast the oiled baguette slices in a toaster or on a grill pan over medium-high heat until golden on both sides.
  • While warm, gently rub the cut side of the garlic clove on the surface of each toast.
  • In a mixing bowl, combine diced avocados, halved cherry tomatoes, minced red onion, lemon juice, basil, salt, black pepper, and red pepper flakes if using, and toss gently.
  • Fold the chopped bacon into the avocado-tomato mixture just before assembling.
  • Spoon the mixture evenly over the warm toasts.
  • Top with shaved Parmesan if desired and serve immediately.

Notes

Choose avocados that yield slightly to gentle pressure for a creamy texture that won’t mash into paste. Toast the bread well so it stays crisp under the juicy topping; if making ahead, keep toasts and topping separate until serving. For extra depth, use thick-cut bacon and bake on a rack for even crisping. Swap lemon juice for lime and add cilantro for a brighter, Tex-Mex twist, or drizzle with balsamic glaze for sweetness. If tomatoes are out of season, dice Roma tomatoes, salt them, and let them drain for 10 minutes to prevent sogginess. Adjust salt carefully since bacon and Parmesan add salinity, and serve promptly to maintain crunch.
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