This colourful bruschetta selection will delight your sight and satisfy your hunger every time you’ll make the effort to prepare it. Every-single-time. The green and magenta match looks as wonderful as avocado and pinky hummus taste together. Mash them on “casereccio” bread and finish your masterpiece with fresh fruits, hot chilli and tahini sauce. An incredible explosion of flavours and nutrients that will pay you back for the time spent on it. And don’t be surprised if these wonders become part of most of your meals!
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INGREDIENTS

(4 bruschettas)

1 large ripe avocado

2 tablespoon on Pinky Hummus (see our recipe here)

1 teaspoon of tahini sauce

1 fresh sweet chilli 

1/2 tsp of Moringa powder (we have used Aduna)

Few slices of fresh yellow nectarine and cantaloupe melon

Fresh lemon juice, black pepper and Himalayan pink salt to taste

TYPE

Raw Vegan, Gluten-free, Refined Sugar-free

METHOD

STEP 1) Cut two large slices of homemade wholegrain bread and toast them to perfection. Once ready half them and place them on a plate.

STEP 2) Prepare the Pinky hummus if you haven’t got some ready yet.

STEP 3) Spoon the avocado of the flash. Cut one-half in thin slices and mash the other half until obtaining a creamy guacamole-like dip.

STEP 4) Chop the nectarine, the melon and the chilli into slices or mini cubes.

STEP 5) For the pink bruschetta: carefully spread the pink cream on two slices and garnish with the fruit pieces. Drizzle some lemon juice to finish.

STEP 6) For the green bruschetta: mash the avocado with the Moringa powder and spread it on one bread slice. Nicely place the avo-slices on the other one and sprinkle some more Moringa on top. Garnish ones slice with the sweet chilli pieces (best if not too spicy) and the other one with the tahini sauce. Add lemon, salt and pepper to taste.

STEP 7) EnjoyEat!

NOTE

Better eating this goodness as soon as ready to prevent the avocado from browning. Why would you wait anyway!?

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