Wholemeal toast with tomatoes, avocado and basil

Crisp-edged wholemeal toast carries roughly mashed avocado and firm cubes of ripe tomato. Garlic rubbed over the hot bread perfumes the crumb; extra-virgin olive oil and fresh basil finish with a clean, green note.

Instructions

1. Drain the tomatoes

   Cut the tomatoes into small dice, season lightly with salt and leave them in a sieve for a few minutes. Let the excess juice drain while the pieces stay intact.

2. Toast and rub the bread

   Toast the bread until the edges are golden and the surface feels firm. Halve the garlic clove and rub the cut side over each slice while it is still hot.

3. Mash the avocado

   Halve the avocados, remove the stones and scoop out the flesh. Mash it roughly with a fork, leaving a few small pieces for texture.

4. Assemble and serve

   Spread the avocado over the toast, add the drained tomato, then drizzle with olive oil. Finish with basil leaves and serve at once, before the bread softens.

Chef's tips

• Drain the tomatoes shortly before assembling; a long rest with salt will soften their dice.
• Rub the garlic over the bread while it is hot, using a single pass for a measured aroma.
• Mash the avocado with a fork and leave a few pieces intact; a smooth purée will slide over the crumb.

Storage

Serve immediately. Keep the components separate and chilled for a few hours; assembled bruschetta softens quickly.