Avocado-Chili Bruschetta

Here’s a quick and easy springtime starter to get your taste-buds primed for a meal. The avocado and chili give classic Bruschetta a Mexican twist.

Serves 4


  • 4 slices gluten-free bread
  • 3 ripe vine tomatoes, sliced
  • 1 avocado, sliced
  • 1 6 oz round of fresh mozzarella, sliced
  • 1 handful of fresh basil leaves, sliced into strips
  • 1 tablespoon dried red chili flakes
  • 3 tablespoons olive oil
  • salt & pepper


  1. Drizzle olive oil over bread slices on a baking sheet and toast in the broiler until golden brown, about 1 1/2 minutes per side.
  2. Remove and arrange on serving plate.
  3. Layer avocado, tomato and mozzarella.
  4. Sprinkle basil, chili and salt & pepper, then drizzle with olive oil.

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