In a medium bowl, scoop out the ripe avocados and mash them with a fork, leaving some chunks for delightful texture. This should take about 2 minutes. Once mashed, set it aside, ensuring you cover it with plastic wrap to prevent browning while you prepare the other ingredients.

Chop the cherry tomatoes and red onion into small, even pieces for an attractive presentation and balanced flavor. Mince the garlic finely, then add all the diced vegetables to the mashed avocado. Gently fold them together, ensuring a lovely mix of colors, which should take another 2-3 minutes.

Stir in freshly squeezed lemon juice and balsamic vinegar, which will enhance the dish’s freshness. Add finely chopped basil leaves along with salt and pepper to taste. Mix this together until everything is evenly coated and flavorful, which should take about 1-2 minutes.

Preheat your oven to 400°F (200°C). While the oven heats up, slice the baguette or ciabatta loaf into 1/2-inch thick slices. Arrange them neatly on a baking sheet, ensuring they’re not overlapping, which will help them toast evenly.

Using a brush or a spoon, lightly coat both sides of each bread slice with olive oil. This adds flavor and helps achieve that golden-brown crispiness. Make sure to do this promptly, as you want the oil to soak in before toasting.

Place the bread in the preheated oven and toast for 5-10 minutes, or until golden and crispy. Keep an eye on them, so they don’t burn, and halfway through, flip the slices for even browning.

Once your bread is perfectly toasted, remove it from the oven and let it cool for a minute. Generously spoon the avocado mixture onto each slice, making sure each piece is heaped with that vibrant, flavorful topping.

To fully enjoy your Avocado Bruschetta, serve it warm while the bread is still crispy.