Bruschetta with various toppings have become one of my most favourite light lunch/ brunch dishes.
The first time I ever had tomato bruschetta was in Italy (of course) and I recall being mesmerised by the fact that so few ingredients (tomato, garlic, bread, olive oil and basil) could taste so sublime.
I was happy to see bruschetta making an appearance in ‘Nigella Express’, and as I’ve been trying to eat healthier food, I tried the avocado bruschetta eagerly, and loved them!
I noticed that on the ‘Nigella Express’ programme Nigella also made a chickpea/humous bruschetta which wasn’t featured in the book, so I regularly make that too knowing how healthy and nutritious humous is.
I must admit that the humous photographed is from a jar , it contains no added preservatives or other additives, and I perk it up with extra lemon/lime juice and a drizzling of olive oil.
I love the colours of the finished bruschetta, and just seeing them on my plate makes me happy.