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Breakfast Bruschetta Recipe

Cookstr
Course: Main Course
Total Time: Under 15 Minutes
Skill Level: Easy
Cost: Inexpensive
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Breakfast Bruschetta

Photo by: Joseph De Leo

Something that is served from California to Tuscany as an evening savory or appetizer may not seem an obvious choice for breakfast, but I say: Think again. This is quick to make, absurdly easy in fact. The strange thing is that it is as easy to eat, even first thing. I can wolf this stuff down.

Yield: Serves 3 to 6, depending on appetite

INGREDIENTS

For tomato bruschetta:

  • 2 tablespoons olive oil
  • 2 thickly sliced short pieces sourdough toast
  • 1 ripe tomato — approximately 4 oz — roughly chopped
  • salt and pepper to taste

For avocado bruschetta:

  • 1 ripe avocado
  • 2 teaspoons lime juice
  • salt and pepper to taste
  • 4 thickly sliced short pieces sourdough toast
  • 1 tablespoon freshly chopped parsley

Directions

1 Drizzle most of the olive oil over the toast, top with the chopped tomatoes, and season before drizzling the remaining few drops of oil on top.

2 Halve the avocado, scoop the flesh into a bowl, and mash roughly using a fork along with the lime juice. Season to taste.

3 Spread clumpingly on each waiting piece of toast and sprinkle with the parsley.


© 2007 Nigella Lawson
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and 1/8 teaspoon of added salt per serving.

375kcal (19%)
919mg (38%)
58g
5g
11g (17%)
0g
2g (9%)
7g
2g
0mg (0%)
3g
12g
39mg
340mg
14mcg RAE (0%)
7mg (12%)
50mg (5%)
4mg (21%)
FROM THE KITCHEN OF...

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