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Ben’s breakfast bruschetta

Yields2 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins


 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
 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

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.

Nutrition Facts

Serving Size 2

Servings 0