Medley tomato bruschetta with zesty smashed avo

A simple recipe roaring with flavour. Serve as is on toast, as a condiment with grilled fish or chicken, or tossed into your salads.

Less than 1 hour

Serves 6 (as a starter)

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Ingredients

½ cup (125ml) PnP Crafted Collection Sherry Vinegar (or red wine vinegar)
¼ cup (60ml) sugar
Grated peel of 1 lemon or lime
2 cloves garlic, finely grated
1 punnet (500g) PnP medley tomatoes, some halved and some quartered
Salt and milled pepper
Handful fresh basil, roughly chopped

Smashed avo:

2 avocados, cut into chunks
Juice (60ml) and grated peel of 2 limes
1 green chilli, deseeded and chopped
Handful fresh coriander, chopped
Sliced and toasted baguette, for serving

Method

Combine vinegar, sugar, lemon or lime zest, garlic and stir until sugar has dissolved.
Pour over tomatoes and season.
Marinate for about 30 minutes before adding basil.
Combine smashed avo ingredients in a separate bowl and mash with a fork.
Spread two teaspoons of avo smash over bread and top with tomatoes before serving.

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