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Avocado and Feta Bruschetta

Rated as 4.5 out of 5 Stars

"This is your typical tomato bruschetta's cousin! A friend of mine created this masterpiece and it has been a hit with every dinner party. We often have to go out to get more ciabatta. Be careful, as it is very addictive! Serve warm. Enjoy!"
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Ingredients

15 m servings 274 cals
Original recipe yields 10 servings

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut bread into two 3-inch sections and cut each section in half. Place bread pieces on a baking sheet and drizzle olive oil over each piece.
  3. Bake in the preheated oven until toasted, 5 to 7 minutes.
  4. Sprinkle garlic over toasted bread pieces. Spoon avocado pieces onto each toast and sprinkle feta cheese over avocado layer.

Footnotes

  • Cook's Note:
  • When cutting the ciabatta, cut it open-faced for a crisp and chewy texture or cut the ciabatta into slices for a crunchier texture.
  • Use more or less garlic according to taste. But be cautious as fresh garlic has a strong bite!
  • Slice avocado in half; remove pit. Holding the half avocado in your palm, and carefully using a tip of a knife, slice the avocado vertically within the skin. Score horizontally to create a square grid.

Nutrition Facts


Per Serving: 274 calories; 16.5 g fat; 26.7 g carbohydrates; 6 g protein; 7 mg cholesterol; 362 mg sodium. Full nutrition

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Reviews

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You can't go wrong with fresh garlic and avocado. I followed the recipe as written but recommend broiling the bread or adding th garlic to the olive oil before it is baked.

Easy and yummy!!

Now why didn't I think of that! I adore avocado and feta so it makes sense to pile them on top of crusty bread. No garlic necessary. THANKS!

This was nominated but not selected for recipe group on the buzz. It looked so good I had to try it. The only change I made was to add the garlic to the oil before baking. This was really tasty ...