Brunch for eight
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.