19th August 2014
Preparation: 15 minutes
Makes 4 bruschetta
2 Peruvian Hass avocados, halved, pitted and peeled
Squeeze of lemon juice
4 large slices of bread
2-3 handfuls rocket or salad leaves
120g roast chicken, sliced
50g sun-dried tomatoes, drained and chopped
A few drops of olive oil
A few drops of balsamic vinegar
Parmesan cheese shavings
Preparation method
1. Mash the avocados with a fork, adding a squeeze of lemon juice to prevent them from browning.
2. Toast the bread slices, and spread thickly with the mashed avocado.
3. Top with rocket or salad leaves, sliced chicken and sun-dried tomatoes. Sprinkle each one with a few drops of olive oil and balsamic vinegar, then finish off with Parmesan cheese shavings.
Main ingredients
Fruit