4sliceswhole wheat breador another sturdy rustic bread like sourdough, or 12-grain
sea salt and ground black pepperto taste
1pintcherry tomatoesrinsed and cut in half
2clovesgarlicminced finely or grated
2Tbspfresh goat cheesecrumbled
fresh basilchopped, for garnish*
Rinse the avocados and dry them. Cut it in half lengthwise and remove the seeds. Scoop out the inner flesh of the avocados and place in a medium size bowl along with the juice of one lime (may substitute lemon juice) and salt and pepper to taste. Mash with a potato masher or a fork until everything is incorporated. You can either mash it smooth or leave it chunky. I prefer to leave it chunky. Set aside.
Add the olive oil and garlic to a small skillet over medium heat. Saute for a minute or so, until the garlic flavor infuses the oil. Stir often and watch carefully, do not let the garlic burn. Set aside to cool for a few minutes.
Place the tomato slices, balsamic vinegar, and garlic infused oil into a medium bowl and mix thoroughly. Taste, add salt and pepper if needed.
Melt the butter in a large skillet and grill the bread slices over medium heat until the bread is golden brown on both sides.
To assemble Bruschetta Avocado Toast, spread 1/4 of the avocado mixture on each piece of toast. Top with 1/4 of the tomato mixture and 1/4 of the goat cheese crumbles. Garnish with the chopped basil and serve immediately. Enjoy!