Contains gluten, milk, soy, sesame and wheat.
Ideal for brunch gatherings, these vegetarian appetisers are a filling and tasty option that only take minutes to make.
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
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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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The pumpernickel can be toasted, cooled and kept in an airtight container up to 2 days before serving. Serve the remaining pumpernickel slices with cheese.
Image by William Meppem
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