Breakfast Bruschetta

Introduction

Something that is served, from California to Tuscany, as an evening savoury or appetizer may not seem an obvious choice for breakfast, but I say: think again.

This is quick to make, absurdly easy in fact. The strange thing is that it is as easy to eat, even first thing. I can wolf this stuff down.

Ingredients

For the Tomato Bruschetta

• 2 tablespoons olive oil
• 2 thick slices toasted sourdough
• 1 ripe tomato (roughly chopped)
• salt (to taste)
• pepper (to taste)

For the Avocado Bruschetta

• 1 ripe avocado
• 2 teaspoons lime juice
• salt (to taste)
• pepper (to taste)
• 4 thick slices toasted sourdough
• 1 tablespoon chopped fresh parsley

 

Method

1. To make the tomato bruschetta: drizzle most of the olive oil over each piece of toast and top with the chopped tomatoes. Season with salt and pepper to taste, before drizzling the remaining few drops of oil on top, and you're done.
2. To make the avocado bruschetta: halve the avocado; scoop the flesh into a bowl, along with the lime juice, then mash roughly, using a fork, and season to taste. Spread clumpingly on each waiting piece of toast and sprinkle with the parsley.