Pumpernickel with avocado, bocconcini & basil

6 Ingredients

• 2 medium ripe avocados, halved, stone removed, peeled

• 2 tbsp fresh lemon juice

• 1 250g pkt pumpernickel slices (Delba brand)

• 1 180g container bocconcini cheese, drained, cut into 5mm-thick slices

• Ground black pepper, to taste

• 12 medium fresh basil leaves

• Select all ingredients

3 Method Steps

• Preheat grill on medium-high. Diagonally cut the avocados (2 medium ripe avocados, halved, stone removed, peeled) into 1cm-thick slices. Place the avocado slices on a large plate and drizzle with the lemon juice (2 tbsp fresh lemon juice).

• Cut 6 of the pumpernickel slices (1 250g pkt pumpernickel slices (Delba brand)) in 1/2 crossways. Wrap the remaining slices in plastic wrap and keep in the fridge for another use. Place the pumpernickel halves on a baking tray and cook under preheated grill for 3 minutes each side or until the edges darken slightly. Set aside to cool.

• To serve, increase grill to high. Top the pumpernickel toasts with the avocado and bocconcini (1 180g container bocconcini cheese, drained, cut into 5mm-thick slices). Cook under preheated grill for 1-2 minutes or until cheese starts to melt. Sprinkle with pepper (Ground black pepper, to taste) and top each with a basil (12 medium fresh basil leaves) leaf. Serve immediately.

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