Tomato Avocado Bruschetta makes a perfect light lunch or easy appetizer.

I absolutely love fresh tomatoes. One of my favorite things about summer is eating just simple tomato sandwiches. Did I just reveal how truly Southern I am??

Today we’re making up a simple light lunch made with some fresh tomatoes! This Tomato Avocado Bruschetta is made gluten-free simply because the bread was GF. But you can make it using whatever style deli bread you have on hand!

Now I realize this is one of those recipes that probably really doesn’t need a step by step tutorial, but I was having fun with a borrowed camera & was taking pictures of everything! So cut the bread into thirds & brush some olive oil on each piece. Throw the bread under the broiler until it gets crisp & golden brown.

While the bread is crisping up, slice up those delicious tomatoes, some ripe avocados & fresh mozzarella.

Top each piece of crisp bread with the layers of goodness, season it with some salt & pepper and then drizzle it with some extra olive oil. Pop those bad boys in the oven until the cheese has started to melt & you’ve got a super easy & super delicious light lunch, snack or appetizer.

Print Recipe

Tomato Avocado Bruschetta {Gluten-Free}

Ingredients

2 slices of Gluten-Free Deli Style Bread* cut into thirds
1 avocado
1 medium tomato
6 slices of fresh mozzarella thinly sliced
3-4 tablespoons Olive oil
Salt and pepper to taste

Instructions

Turn the broiler on low.
Cut the bread slices into thirds and lay on a cookie sheet. Brush each slice of bread with olive oil. Set under the broiler on the middle rack of the oven for 10-15 minutes or until the bread is crisp and golden brown.
While the bread is toasting cut the tomatoes and avocados into small slices.
When the bread is out of the oven turn the oven over to 350 degrees and let preheat.
While the oven is preheating, layer each slice of bread with a piece of cheese, tomato and avocado. Season with salt and pepper to taste. Drizzle a bit of olive oil on the bread for extra flavor.
Bake for 10-15 minutes, until the cheese is melted and the tomato and avocado are heated through.