Serves 4
397 cal · 25 min
Avocado Breakfast Bruschetta
Recipe GLPR8bd05155b1bb31
Crispy toasted whole-wheat bread topped with a fresh, creamy mixture of ripe avocado, diced tomatoes, green onions, hard-boiled eggs, and fragrant basil, finished with a light spread of ricotta cheese and a garnish of fresh herbs. A nutritious and satisfying breakfast that celebrates the flavors of spring.
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Ingredients
1 ripe avocado
2 medium tomatoes
1 green onion, chopped
1/2 cup fresh basil, chopped
2 tablespoons fresh basil, for garnish
4 hard-boiled eggs
12 slices whole-wheat baguette bread
1/4 cup reduced-fat ricotta cheese
Cracked black pepper to taste
Directions
Bring a pot of water to a boil and add eggs. Once boiling, remove from heat, cover, and let stand for 12 minutes to hard-boil. Transfer to an ice bath to cool completely, then peel and chop into bite-sized pieces.
Cut the avocado in half lengthwise, remove the pit, scoop the flesh into a bowl, and dice it into small cubes.
Dice the tomatoes, removing excess seeds if desired to prevent the mixture from becoming too wet.
Chop the green onion into thin rings, separating white and light green parts.
In a small bowl, gently combine the diced avocado, chopped tomatoes, green onion, chopped hard-boiled eggs, and 1/2 cup fresh basil. Season with cracked black pepper to taste. Set aside the remaining 2 tablespoons of basil for garnish.
Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet and toast for 5–7 minutes until golden and crisp.
Remove the toasted bread from the oven and lightly spread each slice with ricotta cheese while still warm.
Top each ricotta-spread slice with a generous spoonful of the avocado mixture. Garnish with the reserved fresh basil and a light grinding of black pepper. Serve immediately.
