Denise says:
Picture this familiar scenario: You come home from work or the last shift of the after school activities, the hungry family is waiting for supper and you are not sure what to make. While focusing on the main meal, why not start preparing this healthy bruschetta of avocado and roasted tomatoes. It also makes a great parev pre- drinks canapé as well as a delicious starter when unexpected guests descend on you!
It is also packed with goodness; fibre, potassium and vitamin E. The Olive oil is high in monounsaturated fats and has lots of omega – 3 and omega- 6.
Preparation Time:15 minutes
Cooking Time: 40 minutes
Serves: 6 people
Ingredients:
250g baby plum or cherry tomatoes – halved3 cloves garlic – peeled
6 tablespoons extra virgin olive oil
2 avocadoes – peeled, stoned and chopped
Salt and freshly ground black pepper
1 teaspoon sugar
1 small loaf of Italian ciabatta bread – sliced
1 handful of rocket leaves
Garnish
2 tablespoons pumpkin seeds
Method
1)Preheat the oven to 150 C/ Gas mark 2.2)Cut 3 garlic cloves into slivers. Submerge one of these slivers into the pulpy part of each tomato half.
3)Place the tomatoes on a non stick ovenware tray and sprinkle with olive oil, sugar and salt and freshly ground black pepper.
4)Roast for 40 minutes or until caramelized. Set aside.
5)Drizzle the remaining olive oil over the bread. Season with salt and freshly ground black pepper. Bake in the oven for 10 minutes at 200C/ 400F/ gas mark 6 for 10 minutes.
6)Toss the avocado with tomatoes and rocket and divide between the bread.
To serve the stylish way: Place on a pretty plate and garnish the bruschetta with pumpkin seeds.