Wednesday, 2 July 2014

simply eat. lunch // mexican inspired bruschetta

This was today's lunch...not bad eh? It does help that I am at home today and the sun is shining which always makes me feel extra creative when it comes to lunchtime. What could be better than lunch outside in the sun with an ice cold drink...pretty much nothing, except actually being on holiday of course...
I use the term 'bruschetta' in this recipe loosely, although there are a few ingredients that are similar to its italian mother, but essentially its main resemblance is the crisp toasted bread base.  This was a little multiseed loaf that was past it's best, so what better way to return it to full glory by using it as a vehicle for all these other flavour packed ingredients! 

The 'mexican' part is because of the avocado, lime and tomato which are ingredients often found in guacamole, the feta just adds a complimentary saltiness to the mix...

what you need...(for 2)
  • 6-8 small slices of stale/past it's best bread
  • 1 small clove of garlic cut in half
  • olive oil
  • 1 gorgeously ripe avocado
  • 1/2 a juicy lime
  • a good handful of cherry tomatoes
  • feta cheese - about 1 inch off a block
  • chives (optional-we have these growing in the garden and get chucked into all sorts...)

  • Pop the bread under the grill until golden and crisp, keep an eye so it doesn't burn.
  • Meanwhile chop the tomatoes into quarters then scoop out the flesh of the avocado, slice and then coat with a squeeze of 1/4 of the lime to keep it from going brown (and for flavour too!)
  • Once the bread has toasted place on the plate you will be serving on and rub each slice with the cut side of garlic, just a few rubs as it is pretty powerful!
  • Drizzle over a teeny tiny bit of olive oil, not too much as avocados are naturally fatty.
  • Lay the slices of avocado over the bread, probably about 2 per slice and lightly mash with a fork.
  • Sprinkle over the chopped tomatoes, cut more if you need to, and then crumble over the feta.
  • Finally snip over some fresh chives and add a good grind of black pepper.
  • Serve on the plate with the other 1/4 of lime in small wedges for squeezing over the top.

Give this one a try at the weekend or just when you have a little time on your hands to sit and enjoy a truly tasty lunchtime treat...


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