Bruschetta with more toppings than usual, these make a perfect entree or afternoon snack.
Ingredients
| 1 Tbsp | Olive oil |
| 4 slices | Sourdough bread (Main) |
| 1 clove | Garlic |
| 1 bunch | Cavolo nero, about 8 leaves, or use silverbeet (Main) |
| 1 | Lemon |
| 1 | Avocado (Main) |
| 150 g | Feta (Main) |
| 1 handful | Pomegranate seeds |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Heat a frying pan. Toast the bread on both sides, and then remove from the pan.
- Cut the garlic clove in half and rub each slice all over on one side only.
- Put the pan back on the heat, pour in 1 Tbsp of olive oil.
- Then add the cavolo nero and stir until wilted, season and add a squeeze of lemon.
- Top the toast with the wilted greens, and then add slices of avocado, crumbled feta and pomegranate seeds.
- Sprinkle with a little salt and a grind of pepper.
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