What’s the deal with avocado toast? That stuff seems to be everywhere these days. I feel like I am behind the times because I haven’t tried 50 flavors of it. Then again, maybe I haven’t gone out of my way to try a bunch of variations because I love my bacon bruschetta avocado toast so much. It’s like a BLT had a baby with bruschetta and then somehow an avocado got involved.
Bacon goes well with anything; that goes without saying. What I really love about this recipe is that it incorporates my favorite savory flavor of all time: basil. And considering that I have been doing pretty well growing basil these days, it has become all too easy to whip up some bacon bruschetta avocado toast for lunch.
Start by chopping the basil and tomatoes to desired consistency. I like to leave both a little bit on the larger side so that each bite is a little bit different. Next, combine them in a bowl with the olive oil and balsamic vinegar.
Toast your bread (I use a whole wheat oat nut) and lay 1/2 the avocado on each piece. Season the avocado slices with salt and pepper to taste.
Side note: this avocado slicer is the best thing ever invented. It can rip through the thick avocado skin, pull out the seed, and then slice the inside into even-sized pieces–all in less than a minute. Genius. I tell everyone I know to get one.
Finally, spoon your tomato basil mixture onto each piece of toast. Then, top with bacon and devour. Yum!
- 2 pieces of toast
- 1 avocado
- 2 slices of bacon, cooked
- ½ cup diced tomatoes
- 1 tablespoon chopped fresh basil
- 1 teaspoon olive oil
- ½ teaspoon balsamic vinegar
- Salt and pepper to taste
- Combine tomatoes, basil, olive oil, and vinegar in a bowl. Stir to combine.
- Slice avocado and arrange on toast. Season avocado slices with salt and pepper to taste.
- Spread tomato mixture on top of avocado, putting half of the mixture on each piece of toast.
- Top each piece of toast with crumbled bacon and serve.