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  • Serves:12
  • Prep Time:20 mins
  • Cook Time:5 mins

Heirloom Tomato & Avocado Bruschetta

+1 Black Eye Beans

Avo and tomato on toast is always a hit and we’ve made it even better with the addition of black eye beans. Dress it up or down, this bruschetta recipe can be used to liven up breakfast time or to serve as an appetiser. Now that’s versatility!


Original recipe by PHOODIE | 1.11.15


Ingredients

+1 1 CAN (400g) EDGELL BLACK EYE BEANS

  • 12 pieces toasted sliced bread
  • 350g punnet heirloom tomatoes or tomato medley, diced
  • 6 large basil leaves
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 1 large avocado
  • Juice from 1 lemon
  • Salt and pepper, to taste

Method

Slice bread in 1.5cm thick pieces. Place under grill at 180°C until golden brown – this will happen almost instantly. Then turn over and repeat for other side.

Combine tomatoes, chopped basil, olive oil and ½ garlic clove (minced).

ADD DRAINED AND RINSED EDGELL BLACK EYE BEANS AND STIR GENTLY TO COMBINE.

Use the other ½ garlic clove to rub on to each piece of bread (cut end of clove).

Mash avocado in a bowl with lemon juice and salt and pepper to taste.

Generously spread each piece of bread with avocado mixture before spooning tomato and bean mix on top.

Tips

These appetisers are best made fresh i.e. just before serving. The bread can be toasted in advance and stored, but once the avocado and tomato bean mix are added on top they should be served immediately.

Add a drained can of Edgell Capsicum to the tomato mixture.

Healthy Tip: When choosing your bread, go for wholemeal or wholegrain.  

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.

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