Bruschetta with avocado, feta, cavolo nero and pomegranate. Photo / Amanda Laird
Bruschetta with avocado, feta, cavolo nero and pomegranate. Photo / Amanda Laird
KEY POINTS:
Bruschetta with more toppings than usual, these make a perfect entree or afternoon snack
Serves 2 4 thick slices sourdough bread
Olive oil
1 clove garlic
1 small bunch cavolo nero, about 8 leaves, or use silverbeet
1 lemon
1 avocado
150g feta
Pomegranate seeds
Flaky sea salt and freshly ground black pepper
1 Heat a frying pan. Toast the bread on both sides then remove from the pan. Cut the garlic clove in half and rub each slice all over on one side only.
2 Put the pan back on the heat, pour in a tablespoon of olive oil, then add the cavolo nero and stir until wilted, season and add a squeeze of lemon.
3 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.
