Cait’s Summertime Bruschetta




Cait is the author of Gluten-Free Yogi where you can find this recipe and many others!   Serves 2 people as a meal or 4 people as an appetizer  

  • 8 slices of Udi's Whole Grain Bread
  • 4 large heirloom tomatoes (I recommend a variety of colors!)
  • 1 avocado
  • 1 bunch of fresh basil
  • 1/2 lemon, juiced
  • 2 tablespoons Extra Virgin Olive Oil
  • Salt and pepper to taste
  • Suggested ingredient: Sliced grilled chicken


  1.  Preheat your oven to 375F. Place the 8 slices of Udi's Bread on a non-stick baking sheet. Brush with Olive Oil and place in the oven.  Cook for approximately 3 - 5 minutes or until golden brown. Remove the toast from the oven and place on a plate to cool.
  2. Meanwhile, using a large chopping surface, dice the heirloom tomatoes and avocado.  Combine in a large mixing bowl.  Chop the fresh basil and add to the bowl. Add the lemon juice, E.V.O.O., salt and pepper to the bowl and toss with a spoon.
  3. Spoon the bruschetta mixture over each piece of bread and serve immediately.
Note: To make this dish a little more hearty, add chopped grilled chicken to the bruschetta mixture or serve on the side. Second note: Want more kick? Spread chopped garlic and oil onto the bread slices before toasting.


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