Zucchini & Pepita Bruschetta

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Zucchini & Pepita Bruschetta

Vegetarian. Vegan. Gluten free. Serves 1.

You can’t go wrong with a breakfast bruschetta! Whether you just feel like jazzing up your morning toast or wanting to make something quick and easy to impress others at brunch, this recipe is super simple and bound to satisfy the taste buds.

INGREDIENTS:
2x slices of sourdough or gluten free bread
2x tsp of Pepita’s
2 tbsp of Meredith goats cheese or baked almond feta
1/2 zucchini ribboned
8x Cherry tomatoes
1/2 Avocado
10 fresh basil leaves
Pink of himalayan sea salt
Drizzle of olive oil

METHOD:
Slice sourdough or gluten free bread of choice, drizzle with oil olive and toast under the grill until bread turns slightly crispy and golden, once it begins to gain a little colour, flip it over the toast the other side. It doesn’t take long for the bread to turn golden so please keep a close eye on it to prevent it from burning to a crisp.

Remove from the grill and spread the toast with smashed avocado, diced basil and a sprinkle of salt. Pile on ribboned zucchini, diced cherry tomatoes, goats cheese or baked almond feta and scatter with pepitas.

 

Bruschetta

ENJOY!

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