Avocado and Roast Chicken Bruschetta

Name: Avocado and Roast Chicken Bruschetta
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: International
Ingredients: 2 Peruvian Hass avocados, halved, pitted and peeled; 1 Squeeze of lemon juice; 4 large slices of bread; 2-3 handfuls rocket or salad leaves; 120g roast chicken, sliced; 50g sun-dried tomatoes, drained and chopped; A few drops of olive oil; A few drops of balsamic vinegar; Parmesan cheese shavings

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Cook: 15 mins

Serves: 4

Ingredients

2 Peruvian Hass avocados, halved, pitted and peeled
1 Squeeze of lemon juice
4 large slices of bread
2-3 handfuls rocket or salad leaves
120g roast chicken, sliced
50g sun-dried tomatoes, drained and chopped
A few drops of olive oil
A few drops of balsamic vinegar
Parmesan cheese shavings

Accompaniment

Description

This brushetta would be perfect as a starter or a light lunch

Method

1
1. Mash the avocados with a fork, adding a squeeze of lemon juice to prevent them from browning.
2. Toast the bread slices, and spread thickly with the mashed avocado.
3. Top with rocket or salad leaves, sliced chicken and sun-dried tomatoes. Sprinkle each one with a few drops of olive oil and balsamic vinegar, then finish off with Parmesan cheese shavings.