Chunky Guacamole Bruschetta

step 1.

Preheat the oven to 375°F (190°C).

step 2.

Slice the baguette diagonally into ½-inch thick slices. Brush both sides lightly with olive oil and arrange on a baking sheet.

step 3.

Toast the bread slices in the preheated oven for 5-7 minutes, or until they're lightly golden and crisp. Remove from oven and let cool.

step 4.

While the bread is toasting, prepare the guacamole. Dice the tomato, chop the red onion and the cilantro, juice the lime, and mince the garlic. Cut the avocados in half, remove the pits, and scoop the flesh into a large mixing bowl.

step 5.

Mash the avocado with a fork or potato masher, leaving some chunks for texture.

step 6.

Add the tomato, onion, cilantro, lime juice, garlic, salt, and pepper to the mashed avocado. Gently mix everything together.

step 7.

Taste and adjust seasoning if needed.

step 8.

Spoon a generous amount of the chunky guacamole mixture onto each toasted bread slice.

step 9.

Arrange the Chunky Guacamole Bruschetta on a serving plate and serve immediately.

step 10.

If not serving right away, store the guacamole mixture and toasted bread separately. The guacamole can be refrigerated for up to 2 hours if covered tightly with plastic wrap pressed directly onto the surface to prevent browning. Assemble just before serving for the best texture and flavor.