Paleo Bruschetta


  • 2 pints (454 grams) grape or cherry tomatoes
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon Fermented Honey (available from Snackin’ Free) or white wine vinegar of your choice
  • 1 large Hass avocado Salt to taste
  • 1 paleo baguette (available from Snackin’ Free) or baguette of your choice
  • 5 cloves garlic ( for a twist try black garlic)
  • 1/ 2 cup (14 grams) fresh basil leaves, chopped
  • Freshly ground pepper, to taste


  1. Chop tomatoes into small pieces and place in a medium-sized bowl with minced garlic, olive oil, vinegar, and salt, gently tossing to coat tomatoes.
  2. In a small bowl place avocado, mash until smooth paste forms then set aside.
  3. Slice baguette diagonally into 1/2 inch pieces and place on a baking sheet.
  4. Toast under the broiler until golden, watching closely, and flip over, repeating with the other side.
  5. Once bread slices are cool enough to touch, lightly rub garlic on top of bread slices.
  6. Spread a scant amount of avocado paste over rubbed black garlic and top avocado bruschetta with tomato mixture, chopped basil leaves and freshly ground black pepper. 
  7. Serve & Enjoy!