Ingredients
2 ripe avocadoes
1 tbs lemon juice
1 cooked vacuum packed baby beetroot (80g), quartered
1 small garlic clove, chopped
12 slices French stick or sourdough, toasted
olive oil, for brushing
4 cubes marinated feta, crumbled
Method
1
Preheat oven to 200C.
2
Cut half an avocado into 1cm dice. Toss with half the juice.
3
Place beetroot, garlic and remaining avocado and juice in processor. Process until smooth. Season.
4
Brush bread slices with oil and bake for 5 minutes or until golden and crisp.
5
Spread with avocado and beetroot mixture.
6
Sprinkle with chopped avocado and feta.
7
TIPS - The avocado gives this topping a wonderful mellow creamy flavour, which you could also use as a dip. We used vacuum packed baby beetroot (which are available in the salad section of your supermarket), but you could also use canned.
Ingredients
2 ripe avocadoes
1 tbs lemon juice
1 cooked vacuum packed baby beetroot (80g), quartered
1 small garlic clove, chopped
12 slices French stick or sourdough, toasted
olive oil, for brushing
4 cubes marinated feta, crumbled