Ingredients:
-
8 pieces of thickly sliced Brumby’s Sourdough
-
Olive oil
-
1 avocado, peeled and thinly sliced
-
250g vine ripened cherry tomatoes, halved
-
100g fresh bambini bocconcini, each halved
-
1/2 cup teared up basil leaves
-
Balsamic to glaze
Method:
-
Step 1:
Preheat oven to grill at 180˚C.
-
Step 2:
Place bread onto a baking tray and drizzle with olive oil. Place into the oven and grill until
crisp and golden.
-
Step 3:
Top each bread slice with 1/4 cup of the basil leaves, the avocado slices, tomato halves and
bocconcini. Season with salt & pepper to taste.
-
Step 4:
Place back into the oven for a further 3-5min, or until tomatoes have grilled to your liking
and cheese has warmed through.
-
Step 5:
Place back into the oven for a further 3-5min, or until tomatoes have grilled to your liking
and cheese has warmed through.
Preheat oven to grill at 180˚C.
Place bread onto a baking tray and drizzle with olive oil. Place into the oven and grill until
crisp and golden.
Top each bread slice with 1/4 cup of the basil leaves, the avocado slices, tomato halves and
bocconcini. Season with salt & pepper to taste.
Place back into the oven for a further 3-5min, or until tomatoes have grilled to your liking
and cheese has warmed through.
Place back into the oven for a further 3-5min, or until tomatoes have grilled to your liking
and cheese has warmed through.
