A delicious light meal, featuring crispy bacon, creamy avocado, crumbled feta, and fresh tomatoes, all piled on toasted ciabatta. With peppery rocket and basil, it’s a perfect blend of rich and fresh flavours, finished with a hint of garlic and optional lemon for a zesty twist.
Ingredients for two people
150gm bacon
extra virgin olive oil
70gm feta
1 x medium avocado
6-8 small cherry tomatoes
1Tbsp pepitas toasted
2 handfuls rocket leaves
1 handful basil leaves
4 x 1.5cm thick slices olive or plain ciabatta
COOKS NOTES
- If tomatoes are largish, cut into quarters.
- Replace pepitas with pinenuts if preferred.
- Add a squeeze of lemon on serving to cut through the richness and balance the salt, if liked
METHOD
- Toast pepitas in large frying pan over medium heat for a minute or so, until lightly toasted. Remove.
- Add a little olive oil to the same frying pan and fry bacon over medium heat until crispy. Remove from heat and chop.
- Crumble feta into pea size pieces.
- Cut avocado flesh into smallish dice.
- Cut cherry tomatoes in half.
- Mix all above together and season carefully with a little salt and freshly ground black pepper.
- Pre-heat BBQ to 160-180C.
- Brush cut sides of bread with olive oil and grill on BBQ, turning often for 6-8 minutes, until toasted on the outside but still soft in the centre.
- Remove from heat and while toast is warm run garlic clove over one side of each piece of toast.
- Roughly chop rocket and basil and mix with other topping ingredients.
- Pile topping onto warm toasts and serve immediately.
If you live in Perth, why not try our Providore Grocery delivery service. Choose from Thursday or Friday delivery or pick-up from us in Bicton.
