Avacado TOMATO BRUSCHETTA:

2 tablespoons olive oil

2 thickly sliced short pieces sourdough toast
1 ripe tomato approximately 4 oz roughly chopped
salt and pepper to taste
FOR AVOCADO BRUSCHETTA:
1 ripe avocado
2 teaspoons lime juice
salt and pepper to taste
4 thickly sliced short pieces sourdough toast
1 tablespoon freshly chopped parsley
1. Drizzle most of the olive oil over the toast, top with the chopped
tomatoes, and season before drizzling the remaining few drops of oil
on top.
2. Halve the avocado, scoop the flesh into a bowl, and mash roughly
using a fork along with the lime juice. Season to taste.
3. Spread clumpingly on each waiting piece of toast and sprinkle with
the parsley.