Pico de Gallo and Avocado Bruschetta

Method

1. Pico de gallo: seed the tomatoes and dice them into 1 cm cubes; finely chop the red onion and coriander. Remove the seeds and white ribs from the jalapeño and chop it very finely (leave a few seeds if you like heat). Mix everything in a bowl with the lime juice, olive oil and salt, then leave for 10 min so the flavours come together. Wash your hands right after handling the jalapeño and don't touch your eyes.

   Add in this stepRipe tomatoes 200 gRed onion 30 gFresh jalapeño ½Fresh coriander (cilantro) 5 gLime ½Extra-virgin olive oil ¾ tbspSalt ¼ tsp

2. Halve the avocado, remove the stone and scoop the flesh into a bowl. Add the remaining lime juice and the salt and mash with a fork, leaving some chunks. The lime slows browning.

   Add in this stepRipe avocado 1Lime ½Salt ¼ tsp

3. Preheat the oven to 200°C. Brush both sides of the baguette slices with the olive oil, lay them in a single layer on a baking tray and bake for 6 min, turning once, until golden and crisp.

   Add in this stepBaguette, sliced 1.5 cm thick on the diagonal 6Extra-virgin olive oil 1¼ tbsp

   oven

4. Lightly rub one side of each hot toast with a halved garlic clove to perfume it.

   Add in this stepGarlic cloves, peeled 1

5. Spread the avocado thickly on the toasts. Spoon the pico de gallo on top, shaking off excess juice first, crumble over the feta and serve straight away.

   Add in this stepFeta (or cotija) 30 g