This extremely versatile dish comes to us from Daniel Ducharme, chef and owner of Riverbank Bistro in Edmonton. It is shown here on delicious crostini and makes a perfect appetizer, but it can also make a great dip instead of regular guacamole, as a burger or taco topping, on top of chili or even eggs for breakfast!

Avocado Bruschetta


2 ripe avocados, diced

¼ cup (60 mL) extra virgin olive oil

4 roma tomatoes, seeds removed and roughly diced

¼ red onion, finely diced

1 garlic clove, minced

¼ cup feta cheese, finely crumbled

2 Tbs fresh basil, chopped

2 Tbs fresh parsley, chopped

¼ tsp salt

¼ tsp black pepper

Cherry tomatoes for garnish (optional)

For crostini:

1 French baguette

1 garlic clove

Olive oil as needed

To taste salt and pepper


  1. Gently mix avocados and olive oil in a large mixing bowl (the more gently you mix will ensure the avocados are coated with oil and remain as individual pieces, and not turn to mush).
  2. 2. Add remaining ingredients and gently fold through.
  3. 3. Preheat oven to 350º F. Slice baguette into thick rounds and place on a baking sheet lined with parchment paper.
  4. 4. Lightly brush each piece of bread with olive oil, and season with salt and pepper.
  5. 5. Place baking sheet in oven, and bake for approximately 10-15 minutes or until golden brown.
  6. 6. Once the crostinis cool, cut garlic clove in half and rub lightly on each piece.
  7. 7. Spoon a heaping scoop of the bruschetta mixture on each crostini, and garnish with a halved cherry tomato.

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