I love the weekends that I have nothing planned. Making sure they happen is my goal at the moment, I try and not do much in the evenings after work so a lot of the time my weekends get filled up with little things here and there.
No plans in sight = sleep-ins and relaxing. I love weekends like this because it means I get to be a little more creative with myfood than I usually am, I love cooking so much but most of the time I’m after something quick and tasty rather than something made with love.
I was scrolling through Pinterest for lunch inspiration and saw a tomato and spaghetti dish which made me feel like bruschetta, weird right? But it was a damn good idea, so off I went to the supermarket.
Bruschetta can come in many forms, big and small, with or without tomato even. I went for what I would call a traditional bruschetta but added in avocado because I know we won’t be buying a house anytime soon.
Avocado and Tomato Bruschetta
What you’ll need
- Tomato (I used 7-9 small sweet tomatoes but you can use 2-3 large) you want the tomato to be nice and red and ready to eat.
- 2 garlic cloves, freshly minced
- 1 ripe avocado
- A decent handful of Basil leaves washed
- 1/4 C grated parmesan
- Olive oil
- Salt and pepper
- 4 slices of fresh crusty bread
- Chop tomatoes into cubes. I discard a lot of the seeds but keep some in for moisture and texture. I try and have a majority of the cubes small but some large ones again for texture. Place into a medium bowl.
- Add your freshly minced garlic cloves to the bowl, followed by a good amount of salt and pepper.
- Grab your basil and tear into small pieces adding to the bowl. You can cut the basil if you prefer but I find tearing doesn’t bruise the basil as much.
- Get your grated parmesan and add to the bowl. Add about a tablespoon of olive oil, you will need to eye the olive oil – I can never find the perfect measured amount.
- Peel the avocado into large cubes and add to bowl. Mix everything together lightly adding more tomato and olive oil as you need.
- Once all of the ingredients are mixed together and you are happy with the taste, cut your loaf into thin slices – it’s time to grill! We cut bread quite thick and both commented that it was a little dry once grilled. Two pieces of bread per person is plenty. When you have your bread ready, get your grill hot and brush the bread both sides with olive oil (alternatively you can toast the bread naked). When browned on both sides remove from grill
- To serve, place toast on a plate and spoon a quarter of the avocado and tomato mixture on to it, not too close to the edge. Optional: add more grated parmesan and top the bruschetta for more decadence.
- Dryness can easily be fixed with extra olive oil once plated, putting more straight into the toast will cause it to go soggy.
- If you are after extra zing, once the bread has been toasted take a clove of garlic and rub it on the toast for an extra kick.
- Add chilli flakes for a different type of kick!