Avocado, tomato and bocconcini on toast
Photo by Tamara West
- Chop tomatoes into halves in a bowl.
- Add a slug of olive oil, a splash of red wine vinegar some fresh marjoram leaves.
- Cut bocconcini and avocado into similar sized chunks and add to the tomatoes.
- To serve, toast slices of sourdough and pile with the avocado mixture. Season with flaky sea salt and freshly picked herbs.
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