Bruschetta has long been one of my favourite dishes. In this recipe, the avocado gives this classic dish an interesting touch, guaranteeing a delicious and unusual snack! I like to use cherry tomatoes for this recipe as they are particularly aromatic. The colour of the tomatoes, however, is not important! There are lots of varieties available right now so I have used different coloured cherry tomatoes for this recipe. I recommend marinating the topping mixture in the fridge for a short while to allow the aromas to develop. Ideally, the topping mixture should be prepared in the morning and left to marinate in the fridge for several hours before serving the bruschetta for lunch!
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Ingredients
for 2 person
Tomatoes
| 125 g |
cherry tomatoes, diced |
| 1 |
red onion, finely chopped |
| 1 |
garlic clove, finely chopped |
| ½ tsp |
basil, dried |
| 1 tsp |
olive oil |
| ¼ tsp |
sea salt |
| a little |
pepper |
Avocado & bread
| 120 g |
baguette (or other bread), cut diagonally into approx. 1 cm slices |
| 1 |
avocado, thinly sliced |
| some |
basil leaves |
How it's done
Tomatoes
In a bowl, mix the tomatoes with the onion, garlic, basil and oil, season. Cover and leave to marinate in the fridge for at least 15 mins.
Avocado & bread
Toast the bread. Top with the tomatoes and avocado, garnish with basil.
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