Entertaining

Pink avocado bruschetta

PinkAvocadoBruschetta_3.jpeg
  • Serves: 12
  • Preparation: 15 minutes
  • Cooking: 5 minutes
  •       

Ingredients

2 ripe avocadoes
1 tbs lemon juice
1 cooked vacuum packed baby beetroot (80g), quartered
1 small garlic clove, chopped
12 slices French stick or sourdough, toasted
olive oil, for brushing
4 cubes marinated feta, crumbled

Method

1

Preheat oven to 200C.

2

Cut half an avocado into 1cm dice. Toss with half the juice.

3

Place beetroot, garlic and remaining avocado and juice in processor. Process until smooth. Season.

4

Brush bread slices with oil and bake for 5 minutes or until golden and crisp.

5

Spread with avocado and beetroot mixture.

6

Sprinkle with chopped avocado and feta.

7

TIPS - The avocado gives this topping a wonderful mellow creamy flavour, which you could also use as a dip. We used vacuum packed baby beetroot (which are available in the salad section of your supermarket), but you could also use canned.

Ingredients

 2 ripe avocadoes
 1 tbs lemon juice
 1 cooked vacuum packed baby beetroot (80g), quartered
 1 small garlic clove, chopped
 12 slices French stick or sourdough, toasted
 olive oil, for brushing
 4 cubes marinated feta, crumbled

Directions

1

Preheat oven to 200C.

2

Cut half an avocado into 1cm dice. Toss with half the juice.

3

Place beetroot, garlic and remaining avocado and juice in processor. Process until smooth. Season.

4

Brush bread slices with oil and bake for 5 minutes or until golden and crisp.

5

Spread with avocado and beetroot mixture.

6

Sprinkle with chopped avocado and feta.

7

TIPS - The avocado gives this topping a wonderful mellow creamy flavour, which you could also use as a dip. We used vacuum packed baby beetroot (which are available in the salad section of your supermarket), but you could also use canned.

Pink avocado bruschetta

You may also like to try...