Avocado toast (and every Instagrammable version of it) has been on the rise over the past several years. But, until I played around a bit in the kitchen, every version I tried was just too bland and basic. I don’t do eggs, I don’t do breakfast meat… but I love tomatoes and peppers and onions. And, I love guacamole. After finding a batch of Dave’s fresh pico de gallo in the fridge one day, I started assembling a deconstructed-guacamole version of avocado toast, tweaking seasonings and toppings slightly each time, until I landed a combination that had all the flavors I needed, and started calling it “Mexican Bruschetta Avocado Toast”. It has the salty, citrus, and garlic that goes well with ripe, creamy avocados and as much as I love it for breakfast, it makes for a perfect brunch or lunch.
*Posts on KelleyNan.com may contain affiliate links. Click HERE for full disclosure.*
How to Make Mexican Bruschetta Avocado Toast
Before we even get into the simple steps, know this – the homemade pico de gallo is key. I have tried to short-cut with pre-made, store bought pico and it’s far from even being similar. At the beginning of the week, or even on Sunday, take the time to make a batch. You can even make a double batch and have it with chips, alongside steak, on tacos, etc. Just make the pico 😉 And you read that correctly — if you’ve never had steak or steak fajitas with fresh pico de gallo, you are totally missing out! Btw, the veggie dicer we use is on sale for 33% off and is now under $20 (plus free Prime shipping); it cuts down on prep time substantially and we use it (and it’s various switchable plates) throughout the week. You can find it HERE.
There’s no cooking involved, just dicing, stirring, spreading, and sprinkling. It’s silly-simple but follow through the ingredients to maximize all those flavors.
Mexican Bruschetta Avocado Toast
Some serious southwest flavor, added to one of the hottest healthy breakfast basics!
- Sliced Sprouted Grain Bread (I use 7 Sprouted Grains but you can also use Ezekiel or other- both in the freezer section)
- 1 tsp chives
- 1 dash Everything But the Bagel seasoning (from Trader Joe's - can sub sea salt if not available)
- 1 ripe avocado
Pico de Gallo
- 2 large tomatoes
- 1/2 large sweet onion (other onions i.e. white also work)
- 2 1/2 medium jalapeno peppers (can sub serrano peppers if you prefer extra spicy)
- 1/2 lime
- 2 Tbsp roughly chopped cilantro leaves
- 2 tsp garlic powder
- 1 tsp salt
- 1/4 tsp pepper
Pico de Gallo
Dice tomatoes and onion and add to a bowl/storage container. You can also use THIS chopper which will cut the time down substantially (it's a favorite of ours and we use it all throughout the week).
Slice jalapenos vertically, scoop out the seeds and discard the stem. Finely dice and add to the bowl. If you prefer extra spicy, you can substitute serrano peppers.
Tear cilantro leaves from stems and mince. Add to bowl.
Add garlic powder, salt, and pepper to bowl and stir.
Cut lime in half and lightly squeeze one of the halves into the bowl. Stir and sample. If you prefer additional lime flavor, squeeze the same half of the lime harder to extract more juice. Repeat until desired flavor. Stir and set aside.
Remove toast from freezer and put slices into toaster for approx. 2 minutes (or preferred toast level).
Slice avocado in half vertically. Note: one half of a small avocado should be plenty for two slices of toast.
When bread is toasted, use a knife to spread avocado, covering toast. Ripe avocados are best but if they are too firm to spread, you can first put avocado in a bowl and smash with a fork.
Using a slotted spoon, spoon pico de gallo onto avocado toast, first draining excess juice.
Dice chives/green onion and add on top.
Sprinkle with Everything but the Bagel seasoning to finish.
*Garnish with extra cilantro- optional
** Can use other hearty breads but it needs to be dense.
If you have a Trader Joe’s I’m sure you already know about Everything But the Bagel seasoning and it is definitely worth a special trip to pick up a jar, but if you don’t have one nearby, use a little course sea salt as a substitute. You can totally use avocado slices or chunks but aim for ripe avocados that can be mashed and spread. Because this version has so much piled on top, it will help your pico de gallo, toppings, and seasoning stick 100% better 😉
SCROLL & TAP TO SHOP
Other Southwest, Tex/Mex Recipes to Try