Avocado bruschetta

Name: Avocado bruschetta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 serving(s)
Ingredients: 1 x 125 g part-baked baguette, we used Delifrance; 2 ripe avocados; 1 tsp. lemon juice; 1 tsp. olive oil; 3-4 Parma ham slices; Pecorino cheese shavings, to serve

For vegetarians, simply leave off the Parma ham and check that your pecorino is veggie-friendly.

By The GH Kitchen TeamUpdated: 06 June 2023

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These tasty avocado bruschetta morsels are a great dinner party starter option and only take 30 minutes to make.

We've opted for a part-baked baguette, but you can use a fully cooked/fresh baguette and toast slices briefly to crisp them up.

We love frying Parma ham as it becomes crunchy and moreish, and the saltiness from the ham pairs really well with the creamy, fresh avocado and tangy Pecorino shavings.

Scale up the size of the morsels into full size slices of sourdough bread for a lovely breakfast idea too.

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Yields:

10 serving(s)

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Cal/Serv:

108

Ingredients

1 x 125 g part-baked baguette, we used Delifrance
2 ripe avocados
1 tsp. lemon juice
1 tsp. olive oil
3-4 Parma ham slices
Pecorino cheese shavings, to serve

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Slice the baguette on the diagonal into 1½cm slices. Arrange on a baking sheet and toast in the oven for 10-12min, turning midway through, until slices are crisp and lightly golden. Cool completely.
2. Step 2
  Meanwhile halve avocados and discard stones. Scoop the flesh into a bowl and roughly mash. Mix in the lemon juice and season to taste. Set aside.
3. Step 3
  Heat the oil in a large frying pan and add the Parma ham. Fry until golden and crisp; set aside to cool on kitchen paper.
4. Step 4
  To serve, spoon the avocado mixture on to the toasts and top with shards of Parma ham and a shaving or two of cheese.

Per Serving:

Calories: 108
Total carbs: 8 g
Sugars: 1 g
Total fat: 7 g
Saturated fat: 2 g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time