Avocado, tomato and bocconcini on toast

Tamara West

Ingredients

½ punnet	Cherry tomatoes (Main)
1 drizzle	Olive oil
1 handful	Marjoram, fresh leaves
1 splash	Wine vinegar
3	Bocconcini, fresh (Main)
1	Avocado (Main)
1 loaf	Sourdough bread, toasted slices

Directions

1. Chop tomatoes into halves in a bowl.
2. Add a slug of olive oil, a splash of red wine vinegar some fresh marjoram leaves.
3. Cut bocconcini and avocado into similar sized chunks and add to the tomatoes.
4. To serve, toast slices of sourdough and pile with the avocado mixture. Season with flaky sea salt and freshly picked herbs.

More avocado on toast variations

• Avocado, pickled veges and sardines on toast
• Avocado and prawns on toast
• Ricotta, avocado and fresh fruit on toast