If you’re in the mood for a quick, flavor-packed appetizer, this Walnut Pesto Avocado Bruschetta is about to become your new favorite. It combines the creamy richness of avocados with the nutty depth of homemade walnut pesto, all perched atop a crispy, golden baguette slice. Perfect for impressing guests or treating yourself on a quiet evening.
French baguette: The base of our bruschetta, providing a crunchy contrast to the creamy toppings. Make sure it’s fresh for the best texture.
Avocados: Add creaminess and a buttery texture. Choose avocados that yield slightly to pressure but aren’t mushy.
Fresh basil leaves: The star of the pesto, contributing a fragrant, herbal freshness.
Garlic: Adds a punch of flavor to the pesto. Adjust the amount to your liking.
Walnuts: Provide a rich, nutty flavor and a slight crunch to the pesto.
Grated Parmesan cheese: Adds a savory umami kick that ties the pesto together.
Olive oil: The liquid gold that binds the pesto and adds richness to the bruschetta.
Lemon juice: Brightens the pesto, balancing the richness of the nuts and cheese.
Cherry tomatoes: Offer a juicy burst of sweetness and acidity.
Salt and pepper: Essential for seasoning, bringing out the flavors of all ingredients.
This bruschetta pairs beautifully with a crisp, chilled white wine like Sauvignon Blanc. For a heartier meal, serve alongside a light salad with a citrus vinaigrette. It's also a delightful starter for an Italian-themed dinner night.
Start by preheating your oven to 400°F. This gives you the perfect temperature to toast the baguette slices to a golden crisp without drying them out.
Slice your French baguette into 1/2-inch thick pieces. Lay them out on a baking sheet, and drizzle a little olive oil over each slice. Pop them in the oven and let them toast for about 5-7 minutes, or until they’re golden brown. Keep an eye on them to prevent burning.
While the bread is toasting, let’s make the pesto. In a food processor, combine the fresh basil leaves, garlic, walnuts, Parmesan cheese, 1/2 cup of olive oil, and lemon juice. Blend until you have a smooth, slightly chunky mixture. Taste and adjust with salt as needed.
Once your baguette slices are ready, take them out of the oven and let them cool slightly. Meanwhile, slice your avocados and cherry tomatoes. The avocados should be sliced thinly for easy layering, and the tomatoes can be halved or quartered depending on their size.
Now, it’s assembly time! Spread a generous layer of the walnut pesto on each toasted baguette slice. Top with a few slices of avocado and a couple of pieces of cherry tomato. Finish with a sprinkle of salt and a dash of pepper to taste.
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