Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Bruschetta
  • 1 cup cherry (or other mini) tomatoes
  • ¼ small red onion (~2 tbsp chopped onion)
  • 2 tbsp chopped cilantro
  • 1 tbsp lemon juice
  • ½ tbsp apple cider vinegar
  • 2 tsp Extra virgin olive oil
  • ½ tsp maple syrup
  • ½ tsp garlic flakes (the equivalent of 1 garlic clove)
  • Pinch of salt (to taste)
  • Sauteed spinach
  • 2 cups tightly packed baby spinach
  • 1 tbsp olive oil
  • ½ tsp garlic flakes (the equivalent of 1 garlic clove)
  • Pinch of salt (to taste)
  • For the toasts
  • 4 gluten free toasts
  • ½ tbsp Extra virgin olive oil
  • ½ avocado
  1. Bruschetta: Chop tomatoes and red onion.
  2. Put chopped tomatoes and onion into a bowl and mix together with other ingredients. Taste and add more salt, maple syrup or lemon juice to balance the flavors (if required).
  3. Cover bowl and keep in the fridge while preparing spinach and toasts.
  4. Sauteed spinach: Wash baby spinach well and pat dry with a paper towel.
  5. Heat olive oil in a frying pan, add spinach and garlic flakes. Sautee for a few minutes in medium-high heat until the leaves have wilted a bit. Add salt.
  6. Toasts: grill toast in the oven for a few minutes or put toasts in the toaster. Cut avocado into slices or hearts. Brush a little EVOO on top of toasts and add toppings.
  7. Enjoy this healthy snack!
Bruschetta is based loosely on The Lake Kitchen's bruschetta recipe:
Recipe by My Berry Forest at