Breakfast Crostini served with Avo and Pickled Chillies

Here is a simple cost effective way to serve a delicious healthy breakfast!


Ingredients:
Italian bread rolls
Cherry tomatoes
Fresh Basil and Oregano
Olive oil
Garlic
Parmesan Cheese
Mozzarella Cheese
Avocado Pear
Balsamic vinegar
Pickled Chillies


Method:
Cut the bread rolls into thin slices.
Put them on the wire rack in the oven under a hot grill, for a couple of minutes just to brown them.  This step is done so as to prevent your crostini from going soggy once it goes in for the final grilling.


Cut a clove of garlic in half and brush the toasted bread, with the garlic to flavour it. Discard the cloves once you have brushed the bread.
Slice the Cherry Tomatoes and add them to the bread.
Finely chop the Oregano and  Basil, and sprinkle over the tomatoes.
Finely grate the Parmesan over the bread.

Tip: Assemble on the baking tray, then remove the bread, collect the herbs and parmesan cheese that fell off while you were grating and sprinkling.  Therefore less mess on the baking tray and more flavour on your crostini.  Put the breads back onto the tray!


Drizzle Olive Oil over the bread.
Cut or tear the Mozzarella into strips and lay it in a criss-cross pattern on top.
Season with salt and black pepper.
Grill for about 3-5minutes, until the cheese is melted and starting to brown.

Serve with Avocado Pear, roughly chopped and seasoned with salt and black pepper.  Drizzle Balsamic vinegar over the Avocado Pear


Tip: Serve the Avo chopped and seasoned and don't drizzle on the Balsamic vinegar, some people may not like it, but more importantly if you put it on before serving the avo mix goes brown and does not look appetising! (Refer to my photo... does not look good but boy does it taste great!!)


I had mine with the pickled chillies from a previous post, but this is obviously an optional extra.  I must say they were very hot this time round!! The decision to leave the pips in has paid off in a fiery way!!