AVOCADO, FETA AND TOMATO BRUSCHETTA
It’s smashed avo on toast – the amped-up Christmas version.
PREPARATION TIME: 20 MINS
(+30 MINS STANDING) COOKING TIME: 5 MINS SERVES 4 (AS A STARTER)
2 tomatoes, seeded, finely chopped
2 green shallots, trimmed, finely chopped
1 Tbsp roughly chopped mint
1 tsp extra virgin olive oil 1½ Tbsp freshly squeezed lemon juice
Freshly ground black pepper 1 small avocado, flesh removed
4 x 30g slices sourdough bread
or gluten-free bread
Olive oil cooking spray
1 clove garlic, halved
50g reduced-fat feta, crumbled
1 Combine tomatoes, shallots, mint, oil and 2 teaspoons of the lemon juice in a bowl. Season with pepper. Set aside for 30 minutes to allow flavours to develop.
2 Mash avocado roughly with a fork in a small bowl and stir in the remaining 1 tablespoon of lemon juice. Season with pepper. 3 Preheat an oven grill on medium-high. Spray one side of the bread with cooking spray. Place under grill and cook for
2-3 minutes each side, or until lightly golden. Rub top side (sprayed with oil) of bread with cut garlic. Cut each piece of bread in half crossways, if you like.
4 Spread mashed avocado over the garlic side of each piece of bread. Then top with the tomato mixture and sprinkle over the crumbled feta. Serve the dish immediately.