Smashed Avocado & Tomato Breakfast Bruschetta
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
Mash the avocado and mix in the lime juice and 30g of fetta.
In a small bowl combine the tomato, red onion, basil and balsamic vinegar.
Place sourdough and pine nuts under a hot grill until lightly toasted, turning the bread half way.
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