Bruschetta 3-ways
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Cook time: 
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yield: 4 for each option
 
Ingredients
Avocado, Fetta & Mint Mash
  • 4 slices quality sourdough grain bread
  • 1 large avocado
  • ¼ cup quality fetta
  • 1 heaped teaspoon fresh mint, finely chopped
  • Salt and pepper, to taste
  • Lemon wedges, to serve
Tomato & Olive Salsa
  • 4 slices quality sourdough bread
  • 4 tablespoons coriander pesto
  • Few thin slices red onion
  • 1 punnet cherry tomatoes, washed & quartered
  • 4 tablespoons pitted kalamata olives, finely chopped
  • 4 tablespoons goat’s cheese
  • 4 teaspoons fresh basil, leaves picked
  • Salt and pepper, to taste
Pesto, Egg & Goat's Cheese
  • 4 eggs
  • 4 slices quality sourdough grain bread
  • 4 tablespoons coriander pesto
  • ¼ cup goat’s cheese
  • Salt and pepper, to taste
Instructions
Avocado, Fetta & Mint Mash
  1. Toast bread to taste
  2. Combine avocado, fetta and mint in a small bowl
  3. Mash with a fork until smooth
  4. Season to taste
  5. Smear over toast and serve with lemon wedge
Tomato & Olive Salsa
  1. Toast bread to taste
  2. Smear pesto over toast
  3. Divide onion slices, tomatoes & olives between toasts
  4. Crumble goat’s cheese over & top with torn basil leaves
  5. Season to taste & serve
Pesto, Egg & Goat's Cheese
  1. Bring water in a small saucepan to the boil
  2. Add eggs, cook for 7 minutes (semi-hard boiled)
  3. Once cooked, place immediately in an ice bath
  4. Leave for 2 minutes before peeling
  5. Toast bread to taste
  6. Smear pesto over toast
  7. Divide goat's cheese, eggs and season to taste
  8. Crumble goat’s cheese over & top with torn basil leaves
  9. Season to taste & serve
Notes
Bruschetta three-ways! For breakfast, brunch or any other time of the day.

Substitute with your favourite quality bread.

You could make all three for entertaining or just choose your favourite.
Recipe by Nadia Felsch at https://nadiafelsch.com/2016/04/15/bruschetta-3-ways/