Full of fibre and protein, my easy healthy avocado bruschetta is a delicious way to use up stale bread, and makes for a great breakfast, lunch, or supper. If you have time to make toast, you have time to make this; it's super-quick, and you can prepare the toppings while the toast is cooking.
Toast the bread on both sides - either in a toaster or under the grill (toaster oven) - until it's a medium-dark brown. If it's too lightly-toasted, it won't hold up beneath the toppings.
While the bread is toasting, finely chop the tomato and onion, and place into a bowl with 1 teaspoon olive oil, a few grinds of black pepper, and a smidge of sea salt. Mix together so everything has a light coating.
Open up the avocado, remove the pit, scoop out the flesh into a bowl, and gently mash it with a fork.
Once the toast has cooked, rub the clove of garlic over each slice. If you have any left over, mince it up, and sprinkle over the toast.
Spread half of the avocado over one slice of toast, followed by half of the tomato and onion mixture.
Repeat for the second slice.
Finish by grinding some more black pepper over the top.
I use my Tri-Blade Spiralizer for onions - it's really quick and easy, and results in far fewer tears!
When calculating the nutritional data, I have assumed that a slice of bread is white, around 65g (c.2¼ oz), and is about 2.5cm (1") thick.
This recipe was originally published in 2016 but has now been updated.