November 11, 2017
Fresh Tomatoes, Breakfast, Dairy,
Cheese, Feta, Fruit, Avocado, Tomato, Budget-Friendly, Quick Meals, Brunch, Weeknight Meals, Stove Top, Vegetarian, Kosher Dairy more
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"From Recipe + May '17."
Heat a char grill pan over high heat. Brush bread slices with oil and grill bread, in batches, for 2 minutes each side or until browned and remove from heat and rub one side of each slice of bread the cut garlic and arrange toast on a serving platter.
Combine tomato, onion, basil, parsley and oregano in a small bowl. Mash the avocado and juice in a separate bowl.
Spread toast with avocado and top with tomato mixture and then top with the fetta and serve drizzled with extra oil and sprinkle with black pepper.
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A simple yet flavorful dish that’s both easy to make and wonderful to eat.
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Refreshing, healthy and tasty. I served this for Sunday Brunch so I added 2 scrambled eggs on the side. Perfect companions. I will make this again soon.
Made this bruschetta to go with a light lunch of leftover, homemade soup. I halved the recipe as it's just the two of us. Otherwise, I didn't change anything except to omit the oregano since I don't have any fresh on hand. The feta really adds a nice touch to the tomatoes, onions and avocado.