Servings: 2
Prep time: 10 mins
Total time: 10 mins
Cucumber and capsicum bruschetta
A quick, easy and versatile dish! Enjoy it as a light snack, breakfast, lunch or dinner option, or serve it as an entrée.
Course:
breakfast, brunch, snack, side dish
vegan, vegetarian, oil free, refined sugar free, nut free, gluten free option, soy free, party food, entertaining
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
Dice the red onion, garlic, cucumber, capsicum and tomato as directed. Combine in a medium-sized bowl with the lemon juice.
Toast the bread in a toaster or oven until golden and crispy.
Spread a thin layer of mashed avocado over the toast.
Add a scoop of the vegetable mix onto each slice of toast.
Drizzle balsamic vinegar over the top and season with cracked pepper if desired.
Garnish with torn basil and enjoy!
Variations
You can substitute the bread for a gluten-free option if required, or another type of brown, grainy bread.
Chef's tips
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.
Contributor
Emily Bruggemann
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