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Avocado White Bean Bruschetta

Avocado and white bean bruschetta on toasted baguette slices with olive oil.

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This Avocado White Bean Bruschetta is a quick, healthy appetizer featuring a creamy blend of avocado and protein-rich white beans, brightened with lemon and fresh herbs. It comes together in just 20 minutes for a satisfying snack or crowd-pleasing starter. Serve it on toasted bread for a perfect combination of textures and flavors.

Ingredients

Scale
  • 1 large ripe avocado, pitted and scooped
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 small garlic clove, minced
  • 2 tablespoons fresh lemon juice (about 1/2 a lemon)
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh basil or dill
  • 1/4 teaspoon kosher salt, plus more to taste
  • Freshly cracked black pepper
  • 1 baguette or rustic loaf, sliced
  • Optional for serving: flaky sea salt, red pepper flakes, microgreens

Instructions

  1. Preheat oven to 400°F. Slice baguette into 1/2-inch pieces, brush lightly with olive oil, and toast on a baking sheet until golden and crisp, about 5 minutes.
  2. In a medium bowl, combine the avocado, white beans, minced garlic, lemon juice, and 2 tablespoons olive oil. Mash with a fork or potato masher until mostly smooth but with some texture.
  3. Gently fold in the chopped red onion, parsley, and basil. Season with 1/4 teaspoon kosher salt and a generous amount of black pepper. Taste and adjust seasoning if needed.
  4. Spoon the avocado white bean mixture generously onto the toasted bread slices. Drizzle with a little more olive oil and finish with optional flaky salt, red pepper flakes, or herbs. Serve immediately.

Notes

For best results, assemble just before serving to prevent soggy bread. Leftover spread can be stored with plastic wrap pressed directly on the surface in the fridge for up to 1 day. For gluten-free, use gluten-free bread or crackers.

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