Avocado, Tomato and Bacon Crostini

Serves 2, Prep and Cook 15 mins

2 bacon rashers, rind

removed, halved

1 large avocado

1 tblsp lemon juice

4 thick slices wholegrain

sourdough, toasted 70g Greek feta, crumbled 1 medium tomato, sliced ¼ cup aioli mayonnaise

1 Heat a medium, non-stick frying pan over a medium to high heat. Add bacon. Cook, turning occasionally, for about 4 minutes, or until golden. Remove. Drain on absorbent kitchen paper.

2 Scoop flesh from avocado into a small bowl. Add juice. Roughly mash with a fork. Season with salt and pepper. 3 To serve, spread toast evenly with avocado. Sprinkle over feta. Top with tomato and bacon. Dollop with mayonnaise. Season with pepper.