Smashed Avocado & Tomato Breakfast Bruschetta

Serves 2



½ avocado

1 Tbsp. lime juice

50g reduced fat fetta, crumbled

2 small tomatoes, diced

2 slices red onion, diced

Handful basil leaves, roughly chopped

2 Tbsp. balsamic vinegar

2 thick slices wholegrain sourdough

1 Tbsp. pine nuts



  1. Mash the avocado and mix in the lime juice and 30g of fetta.

  2. In a small bowl combine the tomato, red onion, basil and balsamic vinegar.

  3. Place sourdough and pine nuts under a hot grill until lightly toasted, turning the bread half way.

  4. Top the bread with avocado and tomato mixture. Sprinkle with extra fetta, pine nuts and cracked pepper.

Per serve: 1430kJ, protein 13g, total fat 18.4g (sat. fat 4.7g), carbs 25g, fibre 8g, sodium 521mg, low GI