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Breakfast Bruschetta with Tomato and Avocado

Breakfast Bruschetta with Tomato and Avocado

This is really more of an idea than a recipe, but it is really good and a nice change up for breakfast. I save bread ends in my freezer, so this was a nice way to use them up.
Prep Time 5 minutes
Total Time 5 minutes
Servings 2

Ingredients

  • 4 slices whole grain gluten-free bread ends

Tomato Bruschetta

  • 1 tablespoon extra virgin olive oil
  • 1 ripe tomato chopped
  • salt and freshly ground pepper
  • chopped parsley for garnish, optional

Avocado Bruschetta

  • 1 ripe avocado chopped
  • 2 teaspoons lime juice
  • salt and freshly ground pepper
  • chopped parsley for garnish, optional

Instructions

  1. Cut bread ends in half diagonally. Toast.

Tomato Bruschetta

  1. Top 2 toast halves with chopped tomato. Drizzle with a little olive oil and sprinkle with a bit of salt, freshly ground pepper and chopped parsley

Avocado Bruschetta

  1. Toss avocado gently with lime juice
  2. Top 2 toast halves with chopped avocado
  3. Sprinkle with a bit of salt, freshly ground pepper and chopped parsley

Recipe Notes

Adapted from Nigella Lawson.