1 cup chopped Florida Grapefruit sections
2 to 3 whole garlic cloves, peeled, cut in half
3 to 4 ripe Roma tomatoes, seeded and chopped
1 baguette, sliced on the bias
1 large avocado, chopped
½ small red onion, chopped
¼ cup chopped cilantro
2 tablespoons olive oil
Salt and pepper to taste
Grapefruit segments, optional for garnish
Cilantro sprigs, optional
Preheat oven to 350° F. Place baguette slices on a baking sheet and toast for 5 to 7 minutes or until golden brown. Rub the toasted side of the bread with the cut side of the garlic cloves; reserve.
In a medium bowl, combine tomatoes, grapefruit, avocado, red onion, cilantro, olive oil, salt, and pepper; toss gently to combine. Spoon grapefruit mixture over prepared bruschetta. Garnish with fresh grapefruit segments and cilantro, if desired.