Avocado smash bruschetta
| Ingredients | 10 serves | 15 serves | 25 serves |
|---|---|---|---|
| Avocado, peeled, stone removed | 600g | 900g | 1.5kg |
| Olive oil | 50mL | 75mL | 125mL |
| Lemon juice | 80mL | 120mL | 200mL |
| Black pepper, ground | to taste | to taste | to taste |
| Paprika, ground | ½ teaspoon | ¾ teaspoon | 1 ½ teaspoons |
| Basil, finely chopped | 1 cup | 1 ½ cups | 2 ½ cups |
| Sourdough bread stick, sliced | 1 breadsticks | 1 ½ breadsticks | 2 ½ breadsticks |
| Tomatoes, sliced | 4 | 6 | 10 |
Method
- Preheat grill to high.
- In a bowl, gently mash the avocado with a fork to a chunky consistency.
- Add the olive oil, lemon juice, pepper, and paprika to the mashed avocado and mix well.
- Add some of the basil (reserving some for garnish) and gently combine.
- Toast bread slices under the grill for 15 to 20 seconds each side, until lightly golden.
- Spread each slice with 2 slices of tomato, and top with avocado.
- Serve each slice with a sprinkle of chopped basil and black pepper.
Tips
- Use any leftover avocado mixture as a topping for baked potatoes or a healthy sandwich spread.
- This is a great addition to the canteen menu as a snack or breakfast option, as it’s easy to prepare and to eat!
- Try different types of breads, such as toasted wholemeal, grainy, seeded, or rye toast slice breads or toasted pita pockets.
- For variety, crumble a small amount of reduced fat feta over the top for a more intense flavour.
Category: Everyday (Green)
Recipe adapted with permission from Nutrition Australia.
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
