PREPARATION: 10min ~ ASSEMBLING: 5min ~ READY IN: 20min
2 Australian Avocados, pitted, peeled and sliced
Juice from 1 lemon
2 large tomatoes, sliced
1⁄2 cup picked basil
1⁄2 cup of Persian feta, crumble
2 pieces of good sourdough, toasted
1⁄2 cup fresh basil
1⁄4 cup olive oil
1 tsp salt
1⁄2 tsp ground coriander seed
1⁄2 tsp ground cumin seed
1 tsp of toasted sesame seeds, and a little extra for garnish
- To make the basil oil, add fresh basil, oil and salt into mortar and pestle. Once the basil leaves are ground down into a green pulp, add in coriander seeds, cumin seeds and sesame seeds. Mix together and set aside.
- Halve avocado, remove the stone and and cut slices vertically, carefully spoon out the slices. Squeeze a small amount of lemon juice over avocado to stop it from browning.
- To plate, add the slices of avocado to the sourdough first, top that with tomato slices and place a few basil leaves over tomato. Crumble Persian feta over the top. Drizzle the basil oil over the top of the bruschetta as desired and season to finish.