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Breakfast Bruschetta

Cookstr
  • Course: Main Course
  • Total Time: Under 15 Minutes
  • Skill Level: Easy
  • Cost: Inexpensive
    • Print
    • Recommend
    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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