Vegan Bruschetta with Tomato and Avocado

Ingredients

• 1 loaf bread
• 4 medium tomatoes
• 2 large avocado
• 1 cup fresh basil
• 2 cloves garlic
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon lemon juice
• 1 small red onion

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Slice the loaf of bread into 1/2-inch thick slices.

3. 3

   Arrange the bread slices on a baking sheet and brush both sides with 1 tablespoon of olive oil.

4. 4

   Toast the bread in the preheated oven for 8-10 minutes, flipping halfway through, until golden and crispy.

5. 5

   While the bread is toasting, dice the tomatoes and place them in a mixing bowl.

6. 6

   Finely chop the fresh basil and add it to the bowl with the tomatoes.

7. 7

   Mince the garlic and add it to the tomato and basil mixture.

8. 8

   Finely chop the red onion and add it to the bowl.

9. 9

   Drizzle in the balsamic vinegar, 2 tablespoons of olive oil, lemon juice, salt, and black pepper. Mix well and let it marinate for 10 minutes.

10. 10

    While the mixture marinates, slice the avocados in half, remove the pit, and slice them into thin wedges.

11. 11

    Once the bread is toasted, remove it from the oven and let it cool slightly.

12. 12

    Top each slice of toasted bread with a generous spoonful of the tomato mixture.

13. 13

    Add a few slices of avocado on top of each bruschetta.

14. 14

    Garnish with additional basil leaves if desired and serve immediately.