John Myers
Colorful Capetown Bruschetta with Avocado, Orange and Olives
The perfect colorful capetown bruschetta with avocado, orange and olives recipe with a picture and simple step-by-step instructions.
- 3 Pc. Avocado
- 3 Pc. Oranges
- 3 Pc. Garlic cloves
- 5 Pc. Basil stalk
- 1 tbsp Freshly squeezed lemon juice
- 1 pinch Agave syrup
- 10 Pc. Black pitted olives
- 4 tbsp Olive oil
- 8 Pc. Ciabatta slices
- Salt pepper
- Halve the avocados lengthways and remove the stone. Carefully peel off the skin with a knife or – if the skin is too hard – carefully remove the pulp from the skin with a spoon. Cut the avocado pulp into bite-sized pieces. Fillet the oranges. To do this, peel the fruit so that the white skin is completely removed. Then cut the orange fillets out of the separating skins with a sharp knife and also divide them into bite-sized pieces.
- Peel the garlic, pluck the basil leaves from the stems, wash, dry and finely chop. Gently mix the basil with the avocado pieces and the orange fillets. Squeeze a clove of garlic and season with the lemon juice, agave syrup, salt and pepper. Cut the olives into small pieces. Heat the olive oil in a pan, press down the second clove of garlic with the flat side of the knife and add. Fry the bread slices in the hot oil until golden on both sides. Lift out and drain on kitchen paper. Arrange the bread slices on a large platter or small serving plates and top with the avocado and orange mixture. Serve with olives and chopped basil.
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