Bruschetta with avocado salsa

By admin
19 December 2013

Bread-based snacks always disappear in a jiffy.


1 French loaf, cut into 1,5 cm thick slices

olive oil


2 ripe avocados, diced

1 Roma tomato, deseeded and diced

1 round feta cheese, finely crumbled


2-3 spring onions, chopped

juice of half a lemon

1 small chilli, chopped

cream cheese to serve

BRUSCHETTA: Heat the oil in a heavy-based pan and fry the bread slices until brown on both sides or toast under the grill.

SALSA: Mix the salsa ingredients but reserve a little of the spring onions and tomato. Pile some on each slice of bruschetta and garnish with a small scoop of cream cheese and a little chopped tomato and spring onion.

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