As all my friends know i'm a bruschetta freak! I order it everywhere we go (if they sell it).
Whilst out with my sister-in-law for lunch the other day the menu had an avocado version. Now I've tried avo once when i was about 19 and i hated it (mind you i did eat it unseasoned).
So i order this avo bruschetta (in hopes my taste buds have changed) and IT WAS AMAZING! so of course i had to re create it at home, and here is my version.
Whilst out with my sister-in-law for lunch the other day the menu had an avocado version. Now I've tried avo once when i was about 19 and i hated it (mind you i did eat it unseasoned).
So i order this avo bruschetta (in hopes my taste buds have changed) and IT WAS AMAZING! so of course i had to re create it at home, and here is my version.
Ingredients:
4 thick slices Italian-style crusty bread
2 Tomatoes, chopped
1 Spring onion, finely chopped
1/2 ripe avocado, halved, stone removed, peeled, chopped
100g Danish Feta
Balsamic reduction, for serving
Salt & ground black pepper, to taste
Method:
Preheat grill. Place the bread on a baking tray and cook under preheated grill for 2-3 minutes each side or until golden.
Place the tomatoes, onion, avocado and feta in a medium bowl, and toss gently to combine. Season with salt and pepper.
Spoon the tomato and avocado mixture over the toasted bread, drizzle with balsamic reduction and serve immediately.
4 thick slices Italian-style crusty bread
2 Tomatoes, chopped
1 Spring onion, finely chopped
1/2 ripe avocado, halved, stone removed, peeled, chopped
100g Danish Feta
Balsamic reduction, for serving
Salt & ground black pepper, to taste
Method:
Preheat grill. Place the bread on a baking tray and cook under preheated grill for 2-3 minutes each side or until golden.
Place the tomatoes, onion, avocado and feta in a medium bowl, and toss gently to combine. Season with salt and pepper.
Spoon the tomato and avocado mixture over the toasted bread, drizzle with balsamic reduction and serve immediately.
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