RECIPE: Avocado & Basil Bruschetta
2 Shepard avocados, finely diced
2 Roma tomatoes, finely diced
½ red onion, finely diced
8 fresh basil leaves, cut into slivers
1 tablespoon lemon juice
4 thick slices sourdough or wood-fired Italian bread
1 tablespoon olive oil
Freshly ground black pepper
1 In a small bowl combine the diced shepard avocado, tomato, onion, basil and lemon juice and refrigerate for 20 minutes to allow flavours to develop.
2 Grill or toast bread.
3 Brush with olive oil and top with the avocado mixture.
4 Season to taste with pepper.