We recently took a trip out to see friends in Toronto. We visited some amazing restaurants but one of my favorite things I had out there came from the fridge of one of our friends. She made Breakfast Brushetta for us and it was so delicious. So simply and absurdly easy to make- I had to recreate it when I got home. Jonny and I are both on a dairy free, gluten free diet for the next six weeks, so I left out the feta cheese and used gluten free bread, but I still managed to wolf down every last crumb.


Tomato Brushetta
  • 2 Slices of Thick Sourdough Bread
  • 1 Ripe Tomato
  • 2 Tbsp of Olive Oil
  • Sprinkle of Salt & Pepper
Avocado Brushetta
  • 2 Slices of Thick Sourdough Bread
  • 1 Ripe Avocado
  • 1 Tbsp of Chopped Mint
  • Sprinkle of Feta Cheese (optional)
  • Juice of Half a Lime
  • Sprinkle of Salt & Pepper


        1. To make the Tomato Bruschetta: drizzle most of the olive oil over each piece of toast and top with the chopped tomatoes. Season with salt and pepper to taste, before drizzling the remaining few drops of oil on top, and you’re done.
        2. To make the Avocado Bruschetta: halve the avocado; scoop the flesh into a bowl, along with the lime juice, chopped mint and feta cheese, then mash roughly, using a fork, and season to taste.