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Sun dried Tomatoes

Tomato Passata sauce, part 1

Tomato Passata sauce, part 2

A midday treat !

Bruschetta goat cheese ,avocado and olives.


The other day I was flicking  through a magazine and saw this easy recipe. Nearly all the ingredients I already had. The black olives  ( picked last October and marinated in garlic and chili) , Parsley in the garden and goats cheese in the fridge. The only things missing were the bread and an Avocado. O.k , the bread wasn’t a problem as we have a great little bakers in the village . But , the Avocado obviously  wouldn’t be so easy to find . Only one supermarket sometimes has them and that’s in Orvieto ,about 20 kilometers away.

Looking at the picture finally convinced me . I grabbed my car keys and Lui sensing that something exciting was about to happen ,jumped up and ran to the door. Like me ,he wasn’t about to miss out on a jaunt into town.

  The trip was  a success . So , for lunch I sat down to a wonderful Avocado and goats cheese bruschetta and Lui looking very pleased  with himself, sat chewing on a bone we had picked up from the butcher. Some days you just have to treat yourself.

Serves 4 bruschetta:
4 slices of toasted bread
4 slices of goat cheese
10 pitted black olives
a handful of chopped parsley
a dash of lemon juice
some lemon zest
1 / 3 clove of garlic
1 / 2 avocado
Evo oil
Here’s how:
in a blender put the olives, parsley, lemon juice, Evo oil and the  garlic. Making an olive paste . Cut the avocado into small cubes. Lay the cheese over the bread and toast in the grill. When the cheese starts to melt, bring it out. Put on top avocado cubes and olive paste. A pinch of parsley, lemon zest and pepper. Serve

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