Friday, June 14, 2013

Avocado, tomato and fetta bruschetta

Dear Readers,

Last weekend was a long weekend for us in Sydney as it was the Queen's birthday and the best part of it was that two of our closest friends from Melbourne visited us. It was great to see them after so long and we had such a good time here in Sydney. This was a little breakfast I whipped up in a hurry before we headed out to explore the city. I used some beautiful olive bread from Bourke Street Bakery and other ingredients I had at home. It is a  healthy and nutritious start to the day and it can be whipped up in a jiffy. The creaminess of the avocado ensures that no butter or margarine is required, sweet tomatoes and salty fetta make it a beautiful combination. Enjoy!


Recipe                                                                                              Print Recipe

yields 4 

4 Slices of bread
1 Avocado
1 tomato - sliced
Fetta - crumbled
Cracked pepper
Olive oil

Cut the avocado into half and scoop out the flesh and put it in a bowl. Break it up with the back of a spoon. 

Place 1/4th the amount of mashed avocado onto each of the slices. Sprinkle a little salt and pepper on it. 

Place 2-3 slices of tomato on each slice and top it with crumbled fetta. Sprinkle some cracked pepper on it and drizzle a little extra virgin olive oil onto each of the slices.


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