AVOCADO AND CHORIZO BRUSCHETTA
Serves 2
INGREDIENTS
1 avocado, halved
1 large handful of fresh basil, roughly torn
1 serving of crumbly feta
1 lime, halved
RED ISLAND EXTRA VIRGIN OLIVE OIL
Salt and pepper
2 slices of sourdough bread
1 garlic clove, peeled
1 raw chorizo sausage, sliced on an angle
Balsamic glaze to drizzle
METHOD
Spoon out the avocado into a bowl and add the basil, crumble in the fetta, squeeze on some fresh lime and swirl in some olive oil. Season with salt and pepper and mix all the ingredients. Set aside.
Heat a medium pan over high heat, and rub your garlic clove over one side of each slice of bread.
Coat with a generous amount of RED ISLAND EXTRA VIRGIN OLIVE OIL and massage into bread.
Add bread to pan and cook until golden on both sides.
Meanwhile, place the chorizo in another pan and cook to your liking.
Top the toast with the avocado mixture and chorizo. Finish it off with a drizzle of balsamic glaze and RED ISLAND EXTRA VIRGIN OLIVE OIL.
Garnish with some fresh basil, and enjoy!
