We love this recipe because of its simplicity and fantastic flavour. The sweet tomatoes, sour lemon, salty feta, sharp balsamic and smooth avocado all conspire on top of freshly baked bread (undoubtedly the best taste in the world) to create a beautiful brunch. And – no joke – its journey from conception to digestion is about 10 minutes.
The key to this one is fresh ingredients. There’s no way that you whip out the Kingsmill sliced white bread and get the same results – f r e s h l y b a k e d. CB will draw the line even before this point, with a household ban on bottled lemon juice. To be fair after subjecting her to a blind taste test (emphasis on the ‘blind’, that juice gets everywhere), she really could tell the difference.
Ok so hands up, our instructions for this recipe are a little vaguer than usual. We’re not channelling our inner Nigel Slater (promise!) we’ve just lost our portion-size perspective. In this iteration we split the ingredients below between the two of us, but in retrospect that was a bit excessive. You’ll understand when you get a mouthful of this how “feeds 4” easily becomes “feeds 2 – if you’re both quick”.
Makes 4 large slices (serves 2-4 people, depending on how hungry you are)
1 large, ripe avocado (pitted and thinly sliced)
Juice of half lemon (more to taste)
Salt & black pepper
4 slices fresh sourdough bread (substitute sourdough for another freshly baked, slightly crusty loaf)
50g feta cheese (crumbled) – no harm in having more if you like
8 cherry tomatoes (halved)
- Add the avocado into a bowl and add the lemon juice. Using the back of a fork, break down the avocado until it’s a guacamole-like consistency. Season generously with salt and freshly ground black pepper.
- Spread the avocado smash evenly on each of the sourdough slices.
- Top with the cherry tomatoes (approximately 4 tomato halves per slice, but don’t crowd the slice if it’s on the smaller side) and crumbled feta.
- Drizzle the balsamic glaze over each slice and tuck in.