- Prep Time:20 mins
- Cook Time:5 mins
Heirloom Tomato & Avocado Bruschetta
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
+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
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.
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.