A guacamole Bruschetta Bar is an easy appetizer or a healthy light meal for a crowd ~ and admit it, you’ve always wanted to eat avocado toast for dinner!
*Today I’m excited to be partnering with WHOLLY GUACAMOLE®, a company that takes guac seriously ~ if you’re a guacamole fiend (and who isn’t?) you’re going to love it.
guacamole bruschetta is an easy entertaining solution
I get it, you want to have friends over, but you don’t want to work too hard, I’m the same way. This ‘bar’ set up is the answer ~ you can do everything from a breakfast bar, to an ice cream sundae bar and everybody always goes crazy over them. A bar makes sense when the food you’re serving can be customized in lots of ways, and the components can be made ahead of time and set out, buffet style. This guacamole bruschetta bar is healthy, colorful, and pretty effortless, especially when you use WHOLLY GUACAMOLE ready-made guacamole.
Using ready made guacamole allows you to lavish attention of all the colorful toppings for your toasts.
Basically, if you can grill bread, you’ve got this covered, there’s no fancy footwork involved. In fact, if you like, you can just pop your bread in the toaster to get it nice and crispy, but in that case, don’t brush it with the oil until after you toast it, we don’t want to set off smoke alarms 🙂 I like to go the extra mile and rub the toasted bread with the cut half of a clove of garlic.
TIP: Any type of bread will work, but I like to use a fairly large sized French or ciabatta bread so there’s enough room for toppings. If you want to do this strictly as an appetizer, go for a skinnier loaf.
Every piece of toast starts with a generous layer of WHOLLEY GUACAMOLE, any variety you like.
One of the things I appreciate about a brand is when they go beyond the obvious and have a little fun with their flavors. Besides their fabulous classic guacamole, WHOLLY GUACAMOLE offers us Hatch Chile, Sriracha, and Margarita flavored guacs, just to name a few. They also have a line of dips, and even little Guacamole Minis for snacking on the run.
Once you’ve got your guac and your bread set, you can really start to get creative…arrange your toppings in little bowls and plates on a large table. Put the bread in a pretty basket or platter, and center it all with a big bowl of your guacamole. Be sure to raid the olive bar at your supermarket, and check out your fridge for condiments, I was able to use the Pickled Vidalia Onions that I made earlier this month.
toppings for guacamole bruschetta ~
- sliced olives
- grilled shrimp
- sliced radish
- cherry tomatoes
- sauteed mushrooms
- minced red onion
- mini mozzarella balls
- roasted sweet corn
- crumbled Mexican cotija cheese
- sliced jalapenos
- sliced green onions
- fresh berries
- diced mango with chili
A couple of meat or fish options will keep the carnivores in your crowd happy. Otherwise you can gather together the freshest seasonal produce, I love to throw in some fresh berries and juicy diced mango…remember, avocado is a FRUIT!
Grilled bread is such an easy starting point for lots of appetizers and light meals ~ I love my Grilled Cherry Tomato Bruschetta, it can be thrown together in minutes. And my cheesy Mushroom & Gruyere Bruschetta is one of the most popular on my blog, it’s an oldie but goodie. And if you’re looking for more bruschetta party ideas, you might also try my Tuna Crostini.
more fun finger food!
- Mahogany Chicken Wings
- Guinness Beer Battered Onion Rings
- Beer Battered Fried Mushrooms
- Fried Olives
Guacamole Bruschetta Bar
toppings, approximately 1/2 cup each
- 8 ounces salami slices, or other cold cuts
- 8 ounces grilled shrimp
- 1/2 cup roasted corn kernels
- 1/2 pint cherry tomatoes, halved
- 1/2 cup sliced mushrooms, sauteed in olive oil
- 1/2 cup diced mango, tossed with a little chili powder and lime juice (substitute pineapple)
- 1/2 cup berries, any variety
- 1/2 cup sliced black olives
- 1/2 cup diced red onions
- 1/2 cup pickled onions
- 1/2 cup thinly sliced radish
- 1 cucumber, cut very thinly
- 4 ounces mini mozzarella balls
- 8 ounces crumbled cotija cheese, or feta
- 1/2 cup jalapeno slices
- 1 cup basil leaves
- 1 bunch cilantro leaves
- 3 limes, cut into wedges
- Slice your bread into 1/2 inch slices. Brush lightly with oil on both sides, and grill until crisp. You can do this on a charcoal grill, or in a stove top grill pan. Rub each slice with the cut side of the garlic. Set aside.
- Put each of your toppings in a small bowl or plate. When you're ready to serve, arrange the bread in a basket, transfer your guacamole to a pretty bowl, and arrange all your toppings around it. I like to put out my pepper grinder and some red pepper flakes.