Our Recipes

  • Breakfast
  • Brunch
  • Lunch
  • Main Meal
  • Side Dish
  • Dinner
  • Snack

Cucumber and capsicum bruschetta

  • 10 mins
  • Serves 2
  • Entertaining
  • Gluten Free Option
  • Nut Free
  • Oil Free
  • Party Food
  • Refined Sugar Free
  • Soy Free

A quick, easy and versatile dish! Enjoy it as a light snack, breakfast, lunch or dinner option, or serve it as an entrée.

Download recipe card

Ingredients

  • ¼ red onion, diced
  • 1 clove garlic, minced
  • ½ cucumber, diced
  • ½ capsicum, diced
  • 1 large tomato, diced
  • ¼ lemon, juiced
  • 4 slices wholegrain bread
  • 2 tbsp avocado, mashed
  • 1 tbsp balsamic vinegar
  • 1 handful fresh basil
  • Cracked pepper to taste

Directions

  1. Dice the red onion, garlic, cucumber, capsicum and tomato as directed. Combine in a medium-sized bowl with the lemon juice.
  2. Toast the bread in a toaster or oven until golden and crispy.
  3. Spread a thin layer of mashed avocado over the toast.
  4. Add a scoop of the vegetable mix onto each slice of toast.
  5. Drizzle balsamic vinegar over the top and season with cracked pepper if desired.
  6. Garnish with torn basil and enjoy!

Chef's Tips

  • You can substitute the bread for a gluten-free option if required, or another type of brown, grainy bread
  • Aim for bread with sodium of less than 300mg/100g and without added oil if possible. Check that the first ingredient has the word "wholemeal" – if not it will likely have refined flour as the main ingredient
Emily Bruggemann
Emily Bruggemann