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Ingredientes
- 1 loaf of bread, e.g. bloomer
- 1/4 x Red onion, sliced
- 6 x Strips bacon
- 1 x Clove garlic
- 1 x Avocado, sliced
- 2 x Tomatoes, sliced Extra virgin olive oil Balsamic vinegar Salt and pepper
- 3 tsp Pesto
- 1/4 x Lemon, squeezed
- 2 tsp Tapenade, (black olive paste)
Direcciones
- Cut the bread diagonally to get longer slices, about 3/4 inch thick.
- Dribble some extra virgin olive oil on both sides of the slice and then chargrill the bread.
- Place the bacon under the grill and cook till crispy. Prepare the avocado by halving it and removing the stone, peeling off the skin to leave the flesh that should then be sliced thinly. Pour some lemon juice over the slices.
- When the bread is ready, remove it from the chargrill and rub a clove of garlic over the surface of the bread. Spread some tapenade on both slices of the bread. On top of each slice, place some slices of avocado and tomato.
- In a bowl, mix some pesto with extra virgin olive oil and balsamic vinegar (4 parts oil to 1 part vinegar) to make a dressing. Spoon the dressing over the top of the bruschetta slices. Add in some slices of the red onion and a sprinkling of rock salt to the top of the bruschetta.
- With a pair of tongs, place 3 slices of bacon on top of each bruschetta slice and garnish with any remaining avocado.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 557g | |
| Calories 1248 | |
| Calories from Fat 976 | 78% |
| Total Fat 108.32g | 135% |
| Saturated Fat 30.95g | 124% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 1798mg | 75% |
| Potassium 1464mg | 42% |
| Total Carbs 43.62g | 12% |
| Dietary Fiber 12.4g | 41% |
| Sugars 8.37g | 6% |
| Protein 29.84g | 48% |
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