Breakfast Bruschetta

Prep Time
Cook Time
Ready In

"From Recipe + May '17."

Original recipe yields 8 servings


  • 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 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 & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

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.

(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.

(22 Jan 2018)