Avocado with Bocconcini and Basil

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Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

4 slices bread, toasted
2 avocados, seeded, skinned and sliced
Juice of 1 lemon
½ bunch spring onions, sliced finely
1 cup basil leaves
6 Roma tomatoes, sliced
6 bocconcini ‘cherries’, drained and sliced
Tabasco sauce
Pepper to taste

  • Arrange some avocado slices on the toast, then sprinkle with the lemon juice and a little Tabasco sauce.
  • Dust with pepper and scatter with the spring onions.
  • Arrange some tomato slices on top.
  • Set half of the basil leaves aside.
  • Using scissors, shred the remaining basil roughly and scatter over the tomatoes.
  • Top with the remaining avocado and tomato slice.
  • Arrange bocconcini cheese on top and cook under a hot grill for about 10 minutes, or until the cheese has melted and started to bubble.
  • Serve at once with remaining whole basil leaves and dusted with pepper.
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|Filipinos puree Avocados with sugar and milk for a dessert drink. |Brazilians add Avocados to ice cream.|Other names for Avocado include agovago pears, abogado, avocatier, avocaat, avocato, avagato, albeccata and alligator pear.|Avocados were once a luxury food reserved for the tables of royalty, however these days they are enjoyed by people from all walks of life.|Latin Americans wrap Avocados up and give them as wedding gifts.|Science can neither deny nor confirm the Avocado's reputation as an aphrodisiac.|Avocados contain more than 25 essential vitamins and minerals.|Avocados have only five grams of fat per serving, most of it being monounsaturated (good) fat.|Avocados are sodium free and cholesterol free.|Avocados are a healthy food with 60% more potassium than bananas.|Avocados are a fruit, not a vegetable.|The Guinness Book of Records lists Avocados as the most nutritious fruit in the world!
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