Lavash Bruschetta

Lavash Bruschetta


This bruschetta is flavorful and refreshing. Great as a snack or passed as an appetizer!

  • Author: californialavash


  • 1 sheet Atoria’s Family Bakery Lavash
  • 4 large heirloom tomatoes, cored and finely chopped
  • 4 tbp extra-virgin olive oil
  • 1 tbsp. white balsamic vinegar
  • 1 tsp. black pepper, freshly cracked
  • 2 cloves garlic, peeled
  • 1/2 tsp. red chili flakes
  • 1/2 tsp. coarse sea salt
  • 4 tbsp. sweet basil, chopped


  1. Preheat the oven to 300°F.
  2. Using a mortar and pestle, combine the garlic, coarse sea salt and red chili flakes. Grind until it turns into a coarse paste.
  3. Line a baking pan with a silicone mat or parchment paper.
  4. Place the pieces of Lavash bread. Brush with olive oil then top the garlic mixture.
  5. Bake for 8 minutes until the bread hardens.
  6. In a mixing bowl, combine the tomatoes, the remaining garlic mixture, black pepper, 2 tablespoons olive oil and vinegar.
  7. Mix well and adjust seasoning to taste. You could add a pinch of sugar if the tomatoes aren’t very flavorful.
  8. Let the bread cool and then cover each piece with the tomato mixture. Cover with freshly chopped basil and drizzle with more olive oil.
  9. Serve at room temperature.


  • Serving Size: 8
Lavash Bruschetta

In this recipe:

Lavash Traditional

Lavash Traditional