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Mexican Guacamole Bruschettas

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“I made Boudro's Famous Guacamole- Riverwalk San Antonio and used it for inspiration to create this recipe! A great appetizer for parties or events, and good as a side to any Mexican dish! I hope you enjoy! :)”
12 appetizers

Ingredients Nutrition

  • 12 orange, juice from (about 3 tbls.)
  • 2 tablespoons lime juice
  • 2 avocados, chopped
  • 2 small tomatoes, roasted, diced (slice and roast for about 15 minutes in 400*F. oven-or use fresh tomatoes if you like)
  • 14-1 jalapeno pepper, seeded, ribs removed, finely chopped (depending on how much heat you want)
  • 14 cup red onion, finely diced
  • 14 cup cilantro, chopped
  • 12 teaspoon salt
  • 14 teaspoon fresh ground black pepper
  • 1 loaf wheat French bread, sliced into 1/2 thick rounds (or whole grain, or use baguette)
  • 1 garlic clove
  • 2 tablespoons olive oil


  1. Pre-heat the oven to 400*F.
  2. Squeeze juice from the orange and lime into a bowl. Scoop out avocado and chop, then add to bowl. Chop the tomatoes, jalapeno pepper, onion, and cilantro. Fold into the avocado mix. Add salt and pepper. Mix well.
  3. Arrange bread slices on a baking sheet and bake in the oven on one side for 3 minutes. Flip and toast on the other side for 3 minutes.
  4. Remove toasted bread from the oven and rub with a clove of garlic (works best if you cut the clove in half or some off the top).
  5. Brush the tops of each bread slice with olive oil. Set aside.
  6. Place 2 tablespoons of the guacamole mixture onto garlic toasts and serve. Enjoy!

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