Breakfast Bruschetta

10m
Prep Time
10m
Cook Time
20m
Ready In

Recipe: #28680

November 11, 2017



"From Recipe + May '17."

Original is 8 servings

Nutritional

  • Serving Size: 1 (141.2 g)
  • Calories 226.4
  • Total Fat - 11.8 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 7 mg
  • Sodium - 250 mg
  • Total Carbohydrate - 23.7 g
  • Dietary Fiber - 4 g
  • Sugars - 2.8 g
  • Protein - 8.3 g
  • Calcium - 142.4 mg
  • Iron - 1.5 mg
  • Vitamin C - 12.5 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

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.

Step 2

Combine tomato, onion, basil, parsley and oregano in a small bowl. Mash the avocado and juice in a separate bowl.

Step 3

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.

Tips


No special items needed.

2 Reviews

Bergy

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.

5.0

review by:
(11 Feb 2018)

Daily Inspiration

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.

5.0

(22 Jan 2018)

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