Tinned Tomatoes

Avocado, Pea & Goats Cheese Bruschetta

I've not been around much. Have you missed me?

My laptop has been AWOL. An update to Windows 8.1 wiped most of the contents of my computer, so my laptop has been on vacation at not one, but two repair shops. It came back to me working, but an empty shell, so I'm now playing catch up and trying not to think of all the work I've lost.

photo: Elizabeth's Kichen Diary

I'm back with a simple lunch idea. Avocado and pea bruschetta. It's a quick and healthy meal that you're bound to enjoy as much as I did.

Lightly toasted bread rubbed with a clove of garlic, then topped with peppery mashed avocado, lightly cooked peas, salty goats cheese and a drizzle of balsamic reduction.

I used a shop bought balsamic glaze I keep in the fridge, but If you would like to make your own, check out Elizabeth's tutorial.

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Avocado and Pea Bruschetta

Written by Jacqueline Meldrum

September 28, 2014

A light and healthy lunch dish.

Ingredients

2 thick slices of bloomers bread
a drizzle of olive oil
1 clove garlic, cut in half
½ ripe avocado
a squeeze of lemon juice
a good grinding of black pepper
50g frozen peas
a few sprigs of fresh coriander
30-50g goats cheese
a drizzle of balsamic glaze

Instructions

1. Lightly cook the peas. While they are cooking toast the bread.2. Mash the avocado, with the lemon juice and black pepper. The lemon juice will prevent the avocado from discolouring.3. Drizzle a little olive oil over the toast and rub with the clove of garlic.4. Once the peas are lightly cooked, drain and mix through some coriander.5. Spread the soft avocado over the toast, top with the peas, then crumble some goats cheese over the peas and finish with a drizzle of balsamic glaze.6. Enjoy!

Details

Total time: 6 mins
Yield: Serves 2

Here are a few more lunch ideas for you to try:

I'm submitting my bruschetta to two challenges.

Extra Veg - Hosted this month my Elizabeth from Elizabeth's Kitchen Diary. This challenge is the brain child of Helen from Fuss Free Flavours and Michelle from Utterly Scrummy.
Credit Crunch Munch - Hosted this month by Sarah over at Maison Cupcake. This This challenge is the brain child of Helen from Fuss Free Flavours and Michelle from Utterly Scrummy Food for Families.