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.
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.
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.
Serving Size 2