Avocado and tomato bruschetta
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These rustic snacks make great finger food for a party - or a lovely Mediterranean-style family lunch in summertime
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Prep time: 10 mins
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Cooking time: 8 mins
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Serves: 4
Ingredients
Don't forget to drizzle with lemon juice for extra flavour and to stop the mixture turning brown.
- 1 ready-to-bake ciabatta
- 3tbsp extra virgin olive oil
- 250g (9oz) cherry plum tomatoes, halved
- 2 avocados
- 1 tbsp lemon juice
- Handful of rocket leaves
- Salt and freshly ground black pepper
- Balsamic vinegar, to drizzle
Method
- Preheat the oven to 220°C (425°F, gas mark 7). Trim the ends off the ciabatta then cut it into 16 slices. Brush each side lightly with 2tbsp olive oil and place on a baking tray in a single layer.
- Mix the remaining olive oil with the tomatoes and a little seasoning. Spread on a baking sheet and cook for 10 minutes or until the tomatoes are softened.
- Peel, stone and dice the avocado and toss on the lemon juice to avoid browning.
- Spoon the tomatoes on the baked bread. Top with the avocado and rocket and drizzle with balsamic vinegar and serve.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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