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Avocado and Fetta Bruschetta

Kick off your alfresco dinner party with this appetising entrée.


  • 1 punnet cherry or grape tomatoes, quartered

  • 2 spring onions, finely chopped

  • 1 tablespoon extra virgin olive oil

  • 1 large ripe avocado

  • lemon juice, to taste

  • sea salt and freshly ground black pepper, to taste

  • 120g South Cape Goat’s Fetta

  • 4 slices sourdough bread

  • lemon wedges, for serving


  • 1.

    Combine tomatoes, spring onions, oil and season to taste.

  • 2.

    Crumble South Cape Goat’s Fetta.

  • 3.

    Coarsely mash avocado with a fork and stir in half the Fetta.

  • 4.

    Season to taste with lemon juice, salt and pepper.

  • 5.

    Toast bread slices until golden and spread with avocado mixture.

  • 6.

    Sprinkle with remaining Fetta and serve with tomato salad and lemon wedges.



*Always freshly mash avocado just prior to serving.

*Try with South Cape Persian Fetta or torn South Cape Bocconcini.

*The Avocado and Fetta filling makes delicious canapés when spooned into savoury tartlet shells.

This recipe is brought to you by South Cape Fine Foods.

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