Breakfast Bruschetta

This image courtesy of Joseph DeLeo

Something that is served from California to Tuscany as an evening savory or appetizer may not seem an obvious choice for breakfast, but I say: Think again. This is quick to make, absurdly easy in fact. The strange thing is that it is as easy to eat, even first thing. I can wolf this stuff down.

Serves3 to 6, depending on appetite



Total Timeunder 15 minutes

Kid FriendlyYes

Recipe Coursemain course

Dietary Considerationvegetarian

Five Ingredients or LessYes

Mealbreakfast, brunch


Taste and Texturecrunchy, light


  • 2 tablespoons olive oil
  • 2 thickly sliced short pieces sourdough toast
  • 1 ripe tomato — approximately 4 oz — roughly chopped
  • salt and pepper to taste
  • 1 ripe avocado
  • 2 teaspoons lime juice
  • salt and pepper to taste
  • 4 thickly sliced short pieces sourdough toast
  • 1 tablespoon freshly chopped parsley


  1. 1 Drizzle most of the olive oil over the toast, top with the chopped tomatoes, and season before drizzling the remaining few drops of oil on top.

  2. 2 Halve the avocado, scoop the flesh into a bowl, and mash roughly using a fork along with the lime juice. Season to taste.

  3. 3 Spread clumpingly on each waiting piece of toast and sprinkle with the parsley.


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