Roast Kalamata Drizzle
| 1 clove | Garlic |
| 100 g | Kalamata olives (Main) |
| 20 g | Parsley |
| 1 | Olive oil, to combine |
Parsley Pesto
| 20 g | Pine nuts, toasted |
| 200 g | Flat leaf (Italian) parsley (Main) |
| 1 clove | Garlic, smashed |
| 1 | Lemon, juice & zest |
| 50 ml | Olive oil |
Bruschetta
| 2 | Avocados, seeded, peeled and halved |
| 12 | Portobello mushrooms (Main) |
| 4 | Bocconcini, (balls) |
| 4 | Organic eggs, poached (Main) |
| 4 pieces | Sourdough bread, lightly toasted |
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Directions
- Roast Kalamata Drizzle:Place the olives on an oven tray and dry lightly and slowly in a 100 degC oven for 20 mins.
- Deseed the olives once cooled and combine in the food processor with the other ingredients.
- Blend and add oil until a pouring consistency is achieved. Set aside.
- Parsley Pesto:Combine all the ingredients and rough chop – for a smoother pesto place in your food processor and blitz.Set aside.
- Breakfast bruschetta:Roast or grill the mushrooms until softened.
