The English Post

Vegan avocado pesto bruschetta

Written by Veronica Lavenia

Usually, in my recipes I prefer to avoid tropical fruits. They are delicious but to get in good shape on the European tables, they are added with pesticides and other chemical treatments. In Sicily, due to climate change, it is possible to cultivate avocado and mango. I buy these fruits directly from the Sicilian farmers and the taste is unique.

This avocado pesto bruschetta has all the freshness of typically summer ingredients like tomatoes and basil (from my vegetable garden) and the delicacy of a pesto, made special by avocado, rich in nutritional properties and so creamy.

Vegan avocado pesto bruschetta: Ingredients

Serves 6

200 g (7 oz) dates (or cherry) tomatoes, washed

Pinch of sea salt

6 tbsp extra virgin olive oil

The juice of one lemon

1 tsp raw coconut sugar

1 tbsp dry spices (oregano, chili pepper)

1 ripe avocado

5 basil leaves, washed

8 brown rice cakes


Vegan avocado pesto bruschetta: Method

  1. Cut the tomatoes in half, season with sea salt, 2 tablespoons of olive oil, half a lemon juice, sugar (to remove acidity) and spices.
  2. Bake the tomatoes in a frying pan, covered with baking paper, at 180 ° (350 ° F / Gas 4) for 5-10 minutes.
  3. Blend the avocado pulp with 4 tablespoons of oil, the basil leaves and a half lemon.
  4. Spread the pesto over the rice cakes and put on each of the freshly baked tomatoes.

PH. Veronica Lavenia

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.