Licensee

Login using your username and password

Forgot your password? Reset

Don't have account? Signup

Australian Made Club

Use Facebook or an email

or

Forgot your password? Reset

Don't have account? Signup

Join the Aussie Made Club for free

Win great Aussie prizes, access special offers and keep up to date with all the news from the famous green and gold kangaroo!
It's free to join, so what are you waiting for? Join today!
Use Facebook or an email

or
By signing up you agree to the Terms & Conditions and Privacy Policy

Reset password

Enter email to reset password

Already have account? Login
Don't have account? Signup
×
Classic Avo on Toast
3

Prep time

Minutes
1

Cook time

Minutes
1

Serves

Adults
Easy

Difficulty

Easy - Med - Hard

Classic Avo on Toast

The only Avo on Toast recipe you'll ever need! An Australian classic, and a perfect way to use home-grown ingredients this Spring. Thanks to the team at Little Bread Winner!

Ingredients

  • I loaf of sourdough bread
  • 1 tomato (sliced)
  • 1/2 avocado
  • 1 bunch of basil or rocket
  • 1/4 lemon
  • 1 tbsp olive oil
  • 1 pinch of salt
  • 1 block of Danish feta (optional)

Method

  1. Slice your sourdough to the desired thickness. For the easiest and best way to slice your loaf, make sure to use a Bread Saw and Bread Board from Little Bread Winner!
  2. Toast your slices in a toaster.
  3. Mash avocado liberally over the toast with a fork, making sure to cover the slice evenly.
  4. Lay slices of tomato on top, and drizzle with lemon juice and olive oil.
  5. Sprinkle a pinch of salt, and top with basil or rocket.
  6. As an optional last step, crumble some Danish feta over the top - and enjoy!

Our partners

Proudly supporting Australian Made Campaign and the strength of the logo

The Australian Made Campaign

The Australian Made, Australian Grown logo is administered by Australian Made Campaign Limited (AMCL).

ABN: 20 086 641 527

We acknowledge the Traditional Owners of country throughout Australia and recognise their continuing connection to land, waters and culture.
We pay our respects to their Elders past, present and emerging.