As I previously mentioned on Instagram, it’s certainly reaching to dub this appetizer ‘bruschetta’, but it just sounds nicer than calling it “a bunch of ingredients cut up and plopped onto a cracker”, you know? So, here we are: grapefruit avocado basil bruschetta. I developed this recipe in partnership with Truly Spiked & Sparkling, as I love their grapefruit & pomelo flavor and wanted to create an appetizer that complements it perfectly, and oh boy, this does.
The refreshing citrus effervescence of Truly is the perfect pairing for the creamy avocado, fresh grapefruit, fragrant basil and it really takes the edge off from the kick of jalapeño. As always, I would only recommend a brand I actually use and believe in. Truly has only 1 gram of sugars, and it actually lists the ingredients on the bottle, which I’ve never come across when drinking an alcoholic beverage; these are all things I really appreciate.
Okay, let’s get down to business. (The business being the super simple recipe…)
- 2 large or 4 small avocados
- 2 large grapefruits
- 1/4 cup fresh basil
- 2 small jalapeños (or one large)
- 1-2 tbsp extra virgin olive oil
- juice of 1/2 a lime
- pinch of sea salt and pepper (to taste)
- crackers/toast/bread of your choosing (I used gluten free buckwheat crackers)
Cube the avocado and place in a bowl. Next, you’ll want to cut up the grapefruit, cut off the skin and as much pith as you can. I then took apart each segment like this (optional) and cut into bite sized pieces. Next, wash and thinly slice the basil, then dice jalapeño and throw all ingredients into the bowl. Drizzle with 1 tbsp or 2 of olive oil, the lime juice, salt and pepper. Gently mix together ingredients until everything is combined, but don’t mix so much that you’re mashing up the avocado. Distribute evenly onto crackers/toast and enjoy!