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Breakfast Bruschetta

by . Featured in NIGELLA EXPRESS
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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.

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.

Breakfast Bruschetta
Photo by Lis Parsons

Ingredients

Serves: 3-6

Metric Cups

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

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.
  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.

Tell us what you think

What 4 Others have said

  • Great! Bruschetta and Chianti for breakfast!

    Posted by Nikytiky on 7th August 2013
  • Simple easy tasty = perfect

    Posted by ciaranic on 30th April 2013
  • This recipe is so delicious I fall in love with it at the first bite :D I love you Nigella and your recipes.

    Posted by dolce fragola on 12th March 2013
  • Fun!!!! Love avodado, and I never thought of it on bruchetta for breakfast! Love Nigella's always unique ideas!

    Posted by FLG8rGrl on 25th June 2011
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