Description
This bruschetta has all the freshness summer, like tomatoes and basil and the delicacy of a pesto, made special by avocado.
Ingredients
Scale
- 200 g 7 oz dates (or cherry) tomatoes, washed
- Pinch of sea salt
- 6 tbsp extra virgin olive oil
- The juice of one lemon
- 1 tsp raw coconut sugar
- 1 tbsp dry spices (oregano, chili pepper)
- 1 ripe avocado
- 5 basil leaves (washed)
- 8 brown rice cakes
Instructions
- Cut the tomatoes in half, season with sea salt, 2 tablespoons of olive oil, half a lemon juice, sugar (to remove acidity) and spices. Bake the tomatoes in a frying pan, covered with baking paper, at 180 ° (350 ° F / Gas 4) for 5-10 minutes.
- Blend the avocado pulp with 4 tablespoons of oil, the basil leaves and a half lemon. Spread the pesto over the rice cakes and put on each of the freshly baked tomatoes.
- Category: Appetizer