Mother’s Day

Brunch for eight

Recipes+ - - Contents -

Break­fast Br­uschetta

SERVES 8 PREP 10 min­utes

COOK 10 min­utes COST $3 a serve

+ BUD­GET TIPS Omit sour­dough. In­stead, use bread­stick (baguette).

+ Use reg­u­lar toma­toes. + Omit oregano.

8 thick slices sour­dough 2 ta­ble­spoons ex­tra-vir­gin olive oil, plus ex­tra, to serve 2 cloves gar­lic, halved 2 Roma toma­toes, de­seeded, finely chopped 1 red onion, finely chopped 1/3 cup small basil leaves 1 ta­ble­spoon chopped flat-leaf pars­ley 1 ta­ble­spoon finely chopped oregano 2 av­o­ca­dos, halved, seeded 1 ta­ble­spoon lemon juice 100g fetta, crum­bled

Heat a char-grill pan over high heat. Brush bread with oil. Grill bread, in batches, for 2 min­utes each side or un­til browned. Re­move from heat; rub one side of each slice of bread with the cut gar­lic. Ar­range toast on a serv­ing plat­ter.

Com­bine tomato, onion, basil, pars­ley and oregano in a small bowl. Mash the av­o­cado and juice in a sep­a­rate bowl.

Spread toast with av­o­cado; top with tomato mix­ture. Top with fetta. Serve driz­zled with ex­tra oil. Sprin­kle with black pep­per.

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