No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Avocado Bruschetta with Green Sauce

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

  • Servings: 4
Avocado Bruschetta with Green Sauce

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.


Reviews (0)

Related Topics