These rustic bruschetta snacks make great finger food at a party or they’re delicious served at a lovely Mediterranean-style family lunch.
- 1 ready-to-bake ciabatta
- 3tbsp extra virgin olive oil
- 250g (9oz) cherry plum tomatoes, halved
- 2 avocados
- 1tbsp lemon juice
- Handful of rocket leaves
- Salt and freshly ground black pepper
- Balsamic vinegar, to drizzle
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 mins 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.
Top tip for making Avocado and tomato bruschetta
Top tip: Don't forget to drizzle with lemon juice for extra flavour - it also stops the mixture turning brown.