Breakfast Bruschetta

For Tomato Bruschetta:

• 2 tablespoons olive oil
• 2 thickly sliced short piecessourdough toast
• 1 ripe tomato — approximately 4 oz — roughly chopped
• salt and pepper to taste

For Avocado Bruschetta:

• 1 ripe avocado
  
  

  1 Drizzle most of the olive oil over the toast, top with the chopped tomatoes, and season before drizzling the remaining few drops of oil on top.

  2 Halve the avocado, scoop the flesh into a bowl, and mash roughly using a fork along with the lime juice. Season to taste.

  3 Spread clumpingly on each waiting piece of toast and sprinkle with the parsley.