Bruschetta with avocado, cherry tomatoes and Parmesan shavings

The pairing of avocado and cherry tomatoes is now a classic, but the addition of Parmigiano Reggiano PDO shavings and a sweet‑and‑sour note of balsamic glaze elevates this preparation to the next level.

It’s the perfect solution for those who are short on time but don’t want to give up a refined, gourmet appetizer.

Using an already flavorful and fragrant base like our Mediterranean Bruschetta, the preparation will literally take only the time needed to cut the ingredients and assemble the dish.

The recipe

Before you start, prepare the topping base. Take a ripe avocado, soft enough to handle, remove the pit, and cut the flesh into small, even cubes. Do the same with the cherry tomatoes: cut them into small pieces so they can be distributed evenly over the bruschetta, ensuring a burst of flavor in every bite.

Preheat the oven to 200°C. Bake the bruschetta base for about 5 minutes, until golden and crispy.

Once out of the oven, generously spread the avocado cubes over the warm surface. Add the cherry tomatoes on top, alternating colors for an even more inviting visual effect.

Garnish with thin shavings of Parmigiano Reggiano PDO. Finish with a drizzle of extra virgin olive oil, a few drops of balsamic glaze to balance the flavors, and a sprinkle of freshly ground black pepper.

The extra idea

If you’d like to further enhance this dish, you can add a few slices of Tropea red onion lightly marinated in lime, or some toasted black sesame seeds for an extra touch of crunch.

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