nigella says: breakfast bruschetta

"i never ever skip breakfast"

and 

"there is, for me, no bad way to eat bread." 

i have eaten the avocado bruschetta for breakfast

it is divine

my dad gave me a strange look

as if to say 

"really chloe? that for breakfast?"

of course dad!

i love a non-breakfast food for breakfast

a nice change from the usual 

recipe via

breakfast bruschetta

INGREDIENTS

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FOR THE TOMATO BRUSCHETTA

• 2 x 15ml tablespoons olive oil
• 2 thickly sliced short pieces sourdough or rustic toast
• 1 ripe tomato (approx. 100g), roughly chopped
• Salt and pepper to taste

FOR THE AVOCADO BRUSCHETTA

• 1 ripe avocado
• 2 teaspoons lime juice
• 4 thickly sliced short pieces sourdough or rustic toast
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley

METHOD

1. To make the tomato bruschetta: drizzle most of the olive oil over each piece of toast and top with the chopped tomatoes. Season with salt and pepper to taste, before drizzling the remaining few drops of oil on top, and you're done.
2. To make the avocado bruschetta: halve the avocado; scoop the flesh into a bowl, along with the lime juice, then mash roughly, using a fork, and season to taste. Spread clumpingly on each waiting piece of toast and sprinkle with the parsley.

Serves: 3-6, depending on appet