Breakfast Bruschetta

Avocado is one of my all time favourite foods. So I've been drooling over the photo of this recipe ever since I got the book...but I never made it until today. I got out of bed in a fog this morning, stumbled to the kitchen and whipped this together.

Now as I said, I was in a fog, so please forgive me for not being too "with it" at 8:30am. Who is with it at 8:30am I ask you? If you're one of those people you have a serious problem. No sane person is truly awake until at leat 10 am ...and in my humble opinion 11am is a much more decent hour. The brunching hour is really the perfect time to roll out and start your day. Anyhow, my point behind this is I really didn't read the recipe much past the ingredients. So when I'd oiled my "toast" before it was actually toasted and was therefore infact still bread I wasn't too fazed. "What's the difference really?" I thought to myself. And it turns out I was quite right in thinking so. After oiling my "toast" I then toasted it. No harm, no foul. For the tomato bruschetta you just chop a ripe tomato throw it on the toast spice with salt and pepper, drizzle more oil. BAM - your done. Then for the avocado bruschetta you mash up the avacado, add lime juice and season with salt and pepper. Then you portion onto your toasts and garnish with parsley. - That's if your Nigella. If your me and it's 8:30 in the morning you toss EVERYTHING in a bowl, mash it up, then realize you messed up. Then you think to yourself "Who gives a shit? It's all still there." and you proceed with confidence.

A couple of notes I'll make for you. #1. For the love of God do not make this with your wonderbread. Nigella suggests a sourdough loaf...I used sourdough baguette. But really you can use any of your bakery fresh favourites. #2. For the avocado bruschetta I seasoned with just a touch of bolivian rose salt (and everyday pepper) and the rose salt made a HUGE difference in flavour. I can't imagine this would be anywhere near as good using your everyday table salt.

In the end this made a terriffic and unusual breakfast. And it's pretty much fool proof. The red and green together on the plate made me think that this would be a great Christmas breakfast. Or if you're looking for something a little different next time you're entertaining for brunch I would definitely add this to the menu.