Spicy Avocado Bruschetta with Whole Grain Bread
Creamy avocado spread with chili heat on toasted whole grain bread. Mash ripe avocado with lemon juice, red chili flakes, and olive oil, then pile onto garlic-rubbed toast. Fresh and simple, with optional cucumber, melon, or salad on the side.
Ingredients
- 1 avocado
- 1 tablespoon chili flakes, groundfresh red chili1:1spice
same heat level
- 4 whole grain bread, slicessourdough1:1bread
lighter nutty flavor
- 1 garlic, clove
- 1 lemon
- pink salt(optional)kosher salt1:1salt
standard seasoning
- extra virgin olive oil(optional)
Instructions
- 1
Wash the avocado and cut in half lengthwise. Remove the pit and scoop out the flesh.
- 2
Cut the avocado into small cubes and squeeze lemon juice over it. Mash with a fork until creamy and buttery in texture.
- 3
Season with salt and add chili flakes and olive oil to taste. Mix well to combine.
- 4
Cut the bread slices to about ⅔" thick and toast until golden.
- 5
While still warm, rub the toasted bread with the garlic clove on both sides.
- 6
Spread or arrange the avocado mixture on top of each piece of toast.
- 7
Drizzle with additional olive oil and lemon juice.
- 8
Serve with fresh cucumbers, green melon, or salad on the side.
Tips
Cut bread to consistent thickness for even toasting.
Dress the avocado just before serving to prevent browning.
Good to Know
Avocado spread best consumed immediately. Store leftover spread in an airtight container up to 2 hours, covered with plastic wrap to prevent oxidation.
Toast bread up to 4 hours ahead. Prepare avocado mixture no more than 2 hours before serving.
Serve at room temperature as an appetizer or light lunch with the suggested sides.
Common Mistakes
Do not mash avocado too far in advance to avoid browning and oxidation.
Do not use under-ripe avocado to avoid grainy, uneven texture.
Substitutions
same heat level