Not-so-Heavy Apps: Tomato and Sweet Onion Bruschetta Topping

When I’m having people over, I often like to serve a bunch of fancy-ish snacks (or as we would call it in the events world, “heavy apps,” but I’ve always thought that sounded gross) rather than a full meal. It’s less intimidating for you as a host and your guests as… well, guests. Unless you’re specifically throwing a full-on dinner party, a big plated meal can be kind of hard to stomach—no pun intended—compared to grazing on some indulgent snacks and sipping wine while watching a movie or whatever.

It is in this mindset that I present my 100% easiest bruschetta recipe ever. Have a loaf of nice bread and want to put more than butter on top of it? Done and done. This one almost isn’t a full-blown recipe… it’s that simple. But don’t tell your friends that, and they’ll never be the wiser.

Homemade Bruschetta Topping

Sweet Onion & Fresh Tomato Bruschetta

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The Dice is Dead

Fresh, diced tomato on a crusty, olive-oil-brushed toasted bread tastes great. Add in some basil, onion and garlic and we enjoy a classic appetizer: tomato bruschetta.

But don’t lie. The tomatoes fall off with every crunchy bite. This becomes messy. And wholly unenjoyable.

Enter the slice. Imagine instead of chunks, there are slices. It’s easier to eat. The bite more complete.

And forget the tomato. Cork, a neighborhood wine bar in DC, realized the slice could work with an avocado. Actually, it doesn’t just work, it kicks ass.

I was introduced to this simple and pleasantly pleasing appetizer at a recent press event. Thin avocado slices, topped with ground pistachio, toasted pistachio oil, and French sea salt combine for a rich, salty and satisfying prelude. Could it be more simple? More delicious? Could this make a more perfect union?