Breakfast Bruschetta
by Nigella. Featured in NIGELLA EXPRESSIntroduction
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.
For US cup measures, use the toggle at the top of the ingredients list.
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.
For US cup measures, use the toggle at the top of the ingredients list.
(UK only)
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Ingredients
Serves: 3-6
For the Tomato Bruschetta
- 2 tablespoons olive oil
- 2 thick slices toasted sourdough
- 1 ripe tomato (roughly chopped)
- Maldon sea salt flakes (to taste)
- pepper (to taste)
For the Avocado Bruschetta
- 1 ripe avocado
- 2 teaspoons fresh lime juice
- Maldon sea salt flakes (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)
- kosher salt (to taste)
- pepper (to taste)
For the Avocado Bruschetta
- 1 ripe avocado
- 2 teaspoons fresh lime juice
- kosher salt (to taste)
- pepper (to taste)
- 4 thick slices toasted sourdough
- 1 tablespoon chopped fresh parsley
Method
- 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.
- 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.
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Show more commentsI substitute cilantro for the parsley on the avocado and give it a light sprinkle of togarashi.
I add chopped coriander leaves instead of parsley for the avocado toast.
Adding a bit of Umami Salt from Oaktown Spice really enhances avocado toast.
Nnngh, tomato and bruschetta go together well, as you might already expect it to. I was worried about the avocado because I always thought it had a kind of bland taste, but with the seasoning and lime juice it's actually very refreshing and compliments nicely.
Great! Bruschetta and Chianti for breakfast!
Simple easy tasty = perfect
This recipe is so delicious I fall in love with it at the first bite :D I love you Nigella and your recipes.
Fun!!!! Love avodado, and I never thought of it on bruchetta for breakfast! Love Nigella's always unique ideas!