Ingredients 

• 1 slice of multigrain sourdough

• ¼ large avocado or ½ small avocado 

• 1 tsp of extra virgin olive oil 

• Squeeze of fresh lemon juice

• Salt & pepper to taste 

• Optional: dried chilli flakes 

Method: 

• Toast the sourdough to your desired level 

• Place the avocado on top and smash with a fork 

• Top the toast with fresh lemon juice, a drizzle of olive oil, salt and pepper and dried chilli flakes 

Ingredients: 

• 1 slice of multigrain sourdough

• ¼ large avocado or ½ small avocado 

• 30g of feta 

• 1 tbsp of pumpkin seeds

• Squeeze of fresh lemon juice

Method: 

• In a small mixing bowl, thoroughly ‘whip’ together the feta and avocado. We prefer to use a persian style feta due to the softer consistency, set aside.

• Toast the sourdough to your desired level 

• Top with the whipped feta & avocado mixture and sprinkle over the pumpkin seeds

• Finish with fresh lemon juice

Ingredients:

• 1 slice of multigrain sourdough

• ¼ large avocado or ½ small avocado, cubed 

• 1 tsp of extra virgin olive oil 

• 20g of red onion, finely chopped

• 5 cherry tomatoes, quartered

• 3 basil leaves, finely chopped

• Salt & pepper to taste

Method: 

• In a small mixing bowl, combine the cubed avocado, diced tomato, red onion, olive oil, basil leaves and a touch of salt and pepper. 

• Toast the sourdough to your desired level 

• Top with the bruschetta mix and an extra dash of olive oil if desired