New This Month

Avocado Bruschetta with Green Sauce


The sauce on this bruschetta is like pesto, but the avocado chunks and parsley give it a different texture and tang.

  • Servings: 4

Source: Martha Stewart Living, July/August 1997


  • 2 ripe Hass avocados, pitted and peeled
  • 1 tablespoon freshly squeezed lemon juice
  • 8 slices peasant bread, cut 1/2 inch thick and toasted

For the Sauce

  • 1 small clove garlic, peeled
  • 3/4 cup packed parsley leaves, plus more for garnish
  • 3/4 cup packed basil leaves
  • 5 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 1/2 teaspoons red-wine vinegar
  • Salt and freshly ground pepper


  1. Place the garlic in a food processor, and pulse. Add the parsley, basil, 5 tablespoons olive oil, vinegar, and salt and pepper to taste; puree. Set the sauce aside.

  2. Cut the avocados into 1/2-inch chunks. Toss with the lemon juice and remaining 2 teaspoons olive oil.

  3. Spread a scant tablespoon of the green sauce on each slice of bread. Arrange the avocado chunks on the bread, sprinkle with a pinch of ground pepper, and garnish with parsley. Serve immediately.

Cook's Notes

For a more textured green sauce, chop the parsley, basil, and garlic by hand, and whisk in the olive oil, vinegar, salt, and pepper.

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