Tomato and Avocado Bruschetta
10 min
Autumn, Spring, Summer

Team this up with your favourite soup for a light meal.


  1. Halve avocado, remove stone and scoop out the flesh. Dice avocado flesh and place in a bowl.
  2. Halve tomatoes and squeeze out as much of the seeds as possible. Discard seeds. Dice tomatoes and add to the bowl with the avocado, basil, onion, salt, pepper, oil and garlic. Toss gently and leave for 15 minutes. (Note: If using cherry tomatoes – simply quarter and leave seeds intact)
  3. Toast bread lightly and, just before serving, spoon tomato and avocado preparation onto bread.

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