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Pumpernickel with avocado, bocconcini & basil
Pumpernickel with avocado, bocconcini & basil
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Prep Time:
10 minutes
Cook Time:
8 minutes
Total Time:
18 minutes
Quick and delicious vegetarian appetizers perfect for brunch gatherings.
Ingredients:
  • 2 medium ripe avocados, halved, stone removed, peeled
  • 42.00 gm fresh lemon juice
  • 1 250g pkt pumpernickel slices (Delba brand)
  • 1 180g container bocconcini cheese, drained, cut into 5mm-thick slices
  • Ground black pepper, to taste
  • 12 medium fresh basil leaves
Instructions:
  • Preheat the grill to medium-high heat. Slice the avocados diagonally into 1cm-thick slices and arrange them on a plate. Finish by drizzling the slices with lemon juice.
  • Slice 6 pumpernickel slices in half crossways. Preserve the extra slices by wrapping them in plastic and storing them in the fridge. Arrange the pumpernickel halves on a baking tray and grill for 3 minutes on each side until the edges are slightly darkened. Let them cool before using.
  • To serve, turn the grill to high. Place avocado and bocconcini on the pumpernickel toasts. Grill for 1-2 minutes until cheese melts. Sprinkle with pepper, add a basil leaf to each, and serve hot.

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