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Bruschetta with avocado and olive tapenade
Fruit and vegetables
1
garlic
clove, crushed
1 tbsp fresh
lemon juice
1 just-ripe
avocado
, flesh sliced into strips
2 ripe
tomatoes
, deseeded and sliced into strips
1 small bunch
basil
, leaves only, some torn and some left whole to garnish
Tins, packets and jars
70g/2½oz pitted black
olives
, drained if from a jar
Cooking ingredients
1 tsp runny
honey
1½ tsp
white wine vinegar
2 tbsp
olive oil
, plus extra for drizzling
salt and freshly ground
black pepper
Dairy, eggs and chilled
200g/7oz buffalo
mozzarella
, torn into pieces
Other
3 tbsp sun-dried tomato paste
6 thick slices
ciabatta
Back to recipe
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