Tomato Bruchetta with Avocado
5 pax
Watch The Cooking Video
| 2 | Tomato, diced |
| 3 pieces | Basil leaves, coarsely chopped |
| 1 tbsp | Olive oil |
| 1 tsp | AJI-SHIO® Flavoured Black Pepper |
Ingredients (B): avocado spread
| 2 | Avocado |
| 1 tsp | Lemon juice |
Ingredients (C)
| 1 liter | Water |
| 4 | Egg |
| 1 | French loaf, slanting sliced |
| Some | Olive oil |
| Some | AJI-SHIO® Flavoured Black Pepper |
- Mix all ingredients (A) and put aside.
- Mash the avocado and mix well with lemon juice.
- Bring water to a boil, boil eggs for 8 minutes. Cool them down and cut into 4 pieces.
- Drizzle olive oil on sliced bread. Toast until golden brown.
- To serve, spread some mashed avocado, spoon some salsa and put one slice of boiled egg.
- Sprinkle some AJI-SHIO® Flavoured Black Pepper and ready to serve.
AJI-SHIO® Flavoured Black Pepper Recipes
