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All day bruschetta recipe

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

Avocado, feta and mint mash

Serves: 4

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

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What to do

  • 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

    Nothing beats using your own fresh produce or materials around the house.
    If you’re missing a thing or two, tick the items you need to add to your shopping list.

    Who’s doing the shopping?

    Send the shopping list straight to their inbox.

    What to do

  • 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

    Nothing beats using your own fresh produce or materials around the house.
    If you’re missing a thing or two, tick the items you need to add to your shopping list.

    Who’s doing the shopping?

    Send the shopping list straight to their inbox.

    What to do

  • 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

    Nothing beats using your own fresh produce or materials around the house.
    If you’re missing a thing or two, tick the items you need to add to your shopping list.

    Who’s doing the shopping?

    Send the shopping list straight to their inbox.

    What to do

  • 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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