Loaded Avocado Garlic Bread
Avocado toast meets garlic bread in this party-perfect loaded avocado garlic bread. Top garlic bread with avocado and your favorite toppings and slice for a fun appetizer, snack, or light meal.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
- 8 oz Italian bread
- 2 tbsp unsalted butter
- 2 tbsp extra-virgin olive oil
- 5 cloves of garlic, minced
- 2 ripe avocados
- Salt and pepper to taste
- Crushed red pepper flakes to taste
- Sliced prosciutto
- Fresh mozzarella pearls
- Sun-dried tomatoes, patted dry and roughly chopped
- Pine nuts
- Fresh rosemary, chopped
- Fresh parsley, chopped
- Fresh basil leaves, chiffonade
- Balsamic glaze (see note)
Heat oven to 350°F and line a baking sheet with foil. Slice the loaf of Italian bread in half, and place one half cut-side up on the baking sheet.
Add butter, olive oil, and minced garlic to a small bowl and microwave in 20-second increments until melted and smooth, stirring after each increment.
Brush garlic mixture over the top of the bread, and bake for 10 minutes or so, until the edges have crisped.
Add avocado to a bowl and mash it with the tines of a fork. Spread it over the top of the garlic bread loaf. Season with salt, pepper, and/or crushed red pepper flakes, to your liking.
Add your desired toppings, slice, and serve.
To make balsamic glaze, add your desired amount of balsamic vinegar to a small saucepan and bring to a boil. Then reduce heat to low and let the vinegar thicken to your desired consistency. Allow to cool to room temperature before drizzling.
The nutrition info below is an estimate, taking into account the following toppings: 1 oz sliced prosciutto, 2 oz fresh mozzarella pearls, 2 tbsp chopped sun-dried tomatoes, and 1 tbsp pine nuts. The values will differ depending on what and how much you add.
Calories: 325kcal | Carbohydrates: 25.6g | Protein: 8.1g | Fat: 22.2g | Saturated Fat: 5.9g | Cholesterol: 21mg | Sodium: 417mg | Potassium: 388mg | Fiber: 5.2g | Sugar: 0.6g | Calcium: 70mg | Iron: 1.6mg