Something that is served from California to Tuscany as an evening savory or appetizer may not seem an obvious choice for breakfast, but I say: Think again. This is quick to make, absurdly easy in fact. The strange thing is that it is as easy to eat, even first thing. I can wolf this stuff down.
FOR 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.
Serves 3 to 6, depending on appetite
Excerpted from Nigella Express by Nigella Lawson. Copyright (c) 2007 Nigella Lawson. Published in the U.S. by Hyperion. All Rights Reserved. Available wherever books are sold.
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