Breakfast

Ben’s breakfast bruschetta

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  • Serves: 2
  • Preparation: 10 minutes
  • Cooking: 20 minutes
  •       

Ingredients

2 Avocados, pitted, peeled and sliced
Juice from 1 lemon
2 large tomatoes, sliced
1⁄2 cup picked basil
1⁄2 cup of Persian feta, crumble
2 pieces of good sourdough, toasted
(BASIL OIL)
1⁄2 cup fresh basil
1⁄4 cup olive oil
1 tsp salt
1⁄2 tsp ground coriander seed
1⁄2 tsp ground cumin seed
1 tsp of toasted sesame seeds, and a little extra for garnish

Method

1

To make the basil oil, add fresh basil, oil and salt into mortar and pestle. Once the basil leaves are ground down into a green pulp, add in coriander seeds, cumin seeds and sesame seeds. Mix together and set aside.

2

Halve avocado, remove the stone and cut slices vertically, carefully spoon out the slices. Squeeze a small amount of lemon juice over avocado to stop it from browning.

3

To plate, add the slices of avocado to the sourdough first, top that with tomato slices and place a few basil leaves over tomato. Crumble Persian feta over the top. Drizzle the basil oil over the top of the bruschetta as desired and season to finish.

Ingredients

 2 Avocados, pitted, peeled and sliced
 Juice from 1 lemon
 2 large tomatoes, sliced
 1⁄2 cup picked basil
 1⁄2 cup of Persian feta, crumble
 2 pieces of good sourdough, toasted
 (BASIL OIL)
 1⁄2 cup fresh basil
 1⁄4 cup olive oil
 1 tsp salt
 1⁄2 tsp ground coriander seed
 1⁄2 tsp ground cumin seed
 1 tsp of toasted sesame seeds, and a little extra for garnish

Directions

1

To make the basil oil, add fresh basil, oil and salt into mortar and pestle. Once the basil leaves are ground down into a green pulp, add in coriander seeds, cumin seeds and sesame seeds. Mix together and set aside.

2

Halve avocado, remove the stone and cut slices vertically, carefully spoon out the slices. Squeeze a small amount of lemon juice over avocado to stop it from browning.

3

To plate, add the slices of avocado to the sourdough first, top that with tomato slices and place a few basil leaves over tomato. Crumble Persian feta over the top. Drizzle the basil oil over the top of the bruschetta as desired and season to finish.

Ben’s breakfast bruschetta

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