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BREAKFAST BRUSCHETTA
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.
Recipe posted by Nigella
Ingredients
FOR THE TOMATO BRUSCHETTA
- 2 x 15ml tablespoons olive oil
- 2 thickly sliced short pieces sourdough or rustic toast
- 1 ripe tomato (approx. 100g), roughly chopped
- Salt and pepper to taste
FOR THE AVOCADO BRUSCHETTA
- 1 ripe avocado
- 2 teaspoons lime juice
- 4 thickly sliced short pieces sourdough or rustic toast
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley
Method
Serves: 3-6, depending on appet
- 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.
- 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.
Comments
Fun!!!! Love avodado, and I never thought of it on bruchetta for breakfast! Love Nigella's always unique ideas!
Posted by FLG8rGrl on 25th Jun 2011 at 18.18