Cut avocados in half lengthwise, remove pits and scoop out flesh into a bowl. Season with salt and pepper, then mash with a fork until smooth. Stir in bruschetta topping, cheese crumbles, cilantro, olive oil, lime juice and hot sauce until well blended.
Serve immediately, garnished with cilantro leaves, or cover and refrigerate up to 30 min. Serve with tortilla chips, pita bread or vegetables.