Fresh ingredients are perfect for summertime 

This summer, fresh ingredients like avocado and tomatoes can be just what people need when looking for a delicious meal that won’t adversely affect their energy levels. The following bruschetta recipe from Lines+Angles employs both foods and can make a great addition to any summertime dinner table.

Bruschetta topped with avocado and tomatoes

Makes four to six servings

Two large Hass avocados, pitted, peeled and cubed

Four vine tomatoes, cored, seeded and diced

One shallot, finely chopped

8 ounces fresh mozzarella, drained and diced

2 to 3 tablespoons balsamic vinegar

2 to 3 tablespoons extra-virgin olive oil, plus extra for brushing

One large baguette, cut into 1-inch-thick slices

One small bunch basil, leaves only, finely sliced

Kosher salt

Freshly ground black pepper

1. In a mixing bowl, combine the cubed avocado with the tomato, shallot, mozzarella, balsamic vinegar, extra-virgin olive oil and plenty of seasoning. 

2. Stir and toss to combine, adding more vinegar and olive oil as needed. Set aside until needed. 

3. Preheat the broiler to hot. Lightly brush the baguette slices with olive oil before toasting under the broiler for one to two minutes, until golden brown. 

4. Remove bread slices and leave to cool briefly. Carefully spoon the avocado bruschetta mix on top and serve with a garnish of sliced basil.