All day bruschetta recipe

Three delicious bruschetta ideas from author and wholefoods cook Nadia Felsch.

Avocado, feta and mint mash

Serves: 4

Ingredients

4 slices quality sourdough grain bread

1 large avocado

¼ cup quality fetta

1 heaped teaspoon fresh mint, finely chopped

Salt and pepper to taste

Lemon wedges, to serve

Method

1. Toast bread to taste.

2. Combine avocado, fetta and mint in a small bowl. Mash with a fork until smooth and season to taste.

3. Smear over toast and serve with lemon wedge.

Tomato and olive salsa

Serves: 4

Ingredients

4 slices quality sourdough bread

4 tablespoons coriander pesto (recipe below)

Few thin slices red onion

1 punnet cherry tomatoes, washed and quartered

4 tablespoons pitted kalamata olives, finely chopped

4 tablespoons goat’s cheese

4 teaspoons fresh basil, leaves picked

Salt and pepper to taste

Method

1. Toast bread to taste and smear pesto over toast.

2. Divide onion slices, tomatoes and olives between toasts

3. Crumble goat’s cheese over the toast and top with torn basil leaves. Season to taste and serve.

Pesto, goat’s cheese and egg

Serves: 4

Ingredients

4 eggs

4 slices quality sourdough grain bread

4 tablespoons coriander pesto (recipe below)

¼ cup goat’s cheese

Salt and pepper to taste

Method

1. Place eggs in boiling water and cook for 8 minutes (soft boiled). Once cooked, drain and immediately place in icy water. Peel and set aside.

2. Toast bread to taste, then smear toast with pesto.

3. Divide goat’s cheese between toasts.

4. Halve peeled eggs, season to taste and serve with toast.

Coriander Pesto

Ingredients

1 cup toasted cashews, cooled

1 bunch fresh coriander (stems as well), washed and dried

2 garlic cloves, crushed

1⁄2 cup macadamia oil

1 teaspoon rock salt

Method

1. Blend all ingredients together in a food processor.

2. Store in an airtight container in the fridge for up to 2 weeks.

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