Bruschetta with Avocado & Tomato

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  • 6 Cherry Tomatoes, sliced 
  • 2 tsp Badia Minced Garlic in Olive Oil
  • 1 -2 tbsp Badia Extra Virgin Olive Oil 
  • 1 – Hass Avocado, sliced 
  • 6 – 8 Babe Kale, fresh and thinly sliced or chopped
  • 3/4 tsp Badia Cilantro Lime Pepper Salt 
  • 1 French Baguette or similar Italian bread 


  1. Preheat oven to 450°F  with a rack in the top slot of the oven.
  2. Toast the baguette slices.
  3. Use a bread knife to slice the baguette on the diagonal making half-inch thick slices.
  4. Brush one side of each slice with Badia Extra Virgin Olive Oil and place olive oil-side down on a baking sheet. 
  5. When the oven has reached 450°F place the baguette slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges. 
  6. Slice the Cherry Tomatoes, toss them with the Badia Minced Garlic in Olive Oil and 1 tbsp Badia Extra Virgin Olive Oil. 
  7. Arrange the toasted bread on a platter, olive oil side facing up serve the toast with the cherry tomatoes slices, avocado slices and baby kale, top with Badia Cilantro Lime Pepper Salt.