Avocado and Tomato Bruschetta
Our Avocado and Tomato Bruschetta is a handy stand by when you are entertaining and want to fill your guests up on some delicious and healthy food before the main course arrives. Avocado is incredibly filling and healthy, and tomatoes are full of Vitamin C and especially juicy in the summertime. We have used coriander in this recipe but if your taste buds swing more towards basil, that is also an option. Likewise, the recipe can be altered to use the bread of your choice - whether you are a spelt fan or a plain baguette lover - you decide! The key is to toast the bread, immediately dollop on the tomato avocado mixture and serve so your guests can enjoy the hot and cold combo of flavours!
Ingredients
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bread of your choice
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12 chopped cherry tomatoes
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1 peeled & sliced cubed avocado
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3 tsp balsamic vinegar
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4 tbsp olive oil (2 for brushing bread and 2 for tomato marinade)
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2 cloves garlic, minced
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1 small red onion, finely chopped (optional)
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finely chopped fresh coriander
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sea salt
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black pepper
Method
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Soften garlic, onion and potato in a sauce pan, adding ground coriander and a bit of salt and pepper.
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Add stock and carrots, bring to the boil.
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Simmer for approx 20 minutes until carrots and potato are cooked.
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Add fresh coriander to the mixture and blend all with a food processor and place back onto the hob until hot.
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Add a dollop of fresh cream and a sprig of coriander to garnish if desired.