As published at https://reneenicoleskitchen.com/loaded-bruschetta-recipe/


The bread:

  • 1 baguette
  • 2 – 3 TBSP olive oil
  • 1/2 – 1 tsp salt

For the topping:

  • 3 strips of thick cut bacon
  • 1 large tomato, about 1 lb
  • 1 medium avocado
  • 4 ounces fresh mozzarella
  • 6 – 8 leaves of fresh basil
  • salt
  • pepper


For the bread:

  1. Preheat the oven to 350 degrees. Slice the baguette into half inch thick rounds and place in an even layer on a baking sheet.
  2. Brush olive oil on top of each round, then sprinkle them with a small pinch of kosher salt.
  3. Bake the bread for 10 minutes or until the edges start to turn golden and the bread is lightly toasted.

For the topping:

  1. Cook the bacon, monitoring it while you chop the remaining ingredients, then let it cool and drain on paper towels.
  2. Chop the tomato into small chunks.
  3. Peel and chop the avocado the same size as the tomato.
  4. Julienne the basil.
  5. Chop the mozzarella into chunks the same size as the tomato and avocado chunks.
  6. Chop the bacon and add everything to a medium sized mixing bowl.
  7. Stir everything together and add salt and pepper to taste. Start with about 1/4 teaspoon of each, and adjusted from there.
  8. If serving immediately top each piece of toasted bread with one to two tablespoons of the topping.
  9. If serving at a large party or later, I suggest displaying the bread and the topping separate, allowing people to assemble them as they eat.

Ingredients available at the Oakmont Farmer’s Market 9/2:

-Bacon available from Lindenhof Farm

-Tomatoes and basil available from Blueberry Hill

-Tomatoes available from Clifford Family Farm

-Mozzarella available from Conebella Farm