Watercress and Avocado Bruschetta

Makes 8 slices or 16 mini-slices. Per serving: calories, g total fat ( g saturated fat), g carbohydrate, g protein, g dietary fiber, mg sodium.


  • 8 thin slices multigrain bread from 9-inch boule
  • 3 Tbsp. extra virgin olive oil
  • 2 avocados
  • 4 medium cloves of garlic minced
  • Juice of 1/2 medium lime or lemon 1-2 Tbsp.; other half for garnish
  • 2 medium to large tomatoes cut each into 8 slices
  • 2 cups fresh watercress pinched into bite size sprigs
  • Salt and freshly ground black pepper


  1. Toast bread to light golden brown.
  2. Lay out toasted slices assembly style.
  3. Drizzle oil evenly on bread.
  4. In small bowl, mash avocado and mix in garlic and lime juice. Spread evenly on bread.
  5. Arrange two tomato slices on each slice of bread.
  6. Evenly arrange watercress over tomato slices.
  7. Season bruschetta with salt and freshly ground pepper to taste.
  8. Arrange bruschetta on serving platter or plates.
  9. Cut remaining lime or lemon half into half-wedges and arrange on plate. Bruschetta may be served as whole slices or cut in half.