Avocado & Pistachio Bruschetta

Avocado & Pistachio Bruschetta – Serves 2 

This is an adaptation of one of the best dishes I had the pleasure of eating, at a restaurant called Cork, while in DC Washington visiting my brother and his girlfriend last year.

The original version uses normal white french baguette, however, I’ve substituted this for a wholemeal version which adds a nutty flavour, added fibre and gives slower releasing carbs.

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Ingredients

  • 1 – medium wholemeal baguette
  • 1 – very ripe medium avocado
  • A handful or roasted pistachio nuts (my brother and I have tried the unroasted before and it just doesn’t give the same flavour!)
  • 2 – tablespoons of roasted pistachio oil (click here for stockists) 
  • Rock salt

Method

  • In a pestle and mortar remove the pistachio shells and grind the nuts until course – set aside for sprinkling
  • Slice the avocado, set aside.
  • Slice and grill the baguette and layer the avocado on each slice
  • Sprinkle with the pistachio nuts, drizzle with the roasted pistachio oil and sprinkle with rock salt

Calories per slice: 231

Saturated fat: medium (the avocado gives you a great source of ‘good’ fats)

This is a superb dish for entertaining with guests and wonderful for vegetarians.

Bon appétit

 

by

Natalie is the founder and editor of Balanced Being. She is also an Ambassador for beat, the UK’s leading eating disroder charity. Natalie provides wellbeing content and wellness reviews to the site.

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