Following on from our trip to Evandale, here is an alternative to the lunch we had there. This is a slightly altered George Colombaris recipe and it’s sooo yum!
1 sourdough loaf sliced into pieces diagonally
olive oil to brush
100 g feta cheese (George uses Greek Dordoni, we prefer Tasmanian South Cape feta :))
50 mls milk (or enough to make feta spreadable)
1 ripe avocado mashed
1 vine ripened tomato sliced
salt & pepper to taste
chopped fresh basil to garnish
Brush both sides of sourdough bread with olive oil. Put bread on heated skillet or under grill until golden brown.
Mash feta & milk with a fork until spreadable. Spread fetta onto top side of bread.
Spoon mashed avocado on top of feta.
At this stage put under grill to warm the avocado/feta.
Then place sliced tomato on top of avocado, season with salt and pepper and place back under grill until warm.
Remove from the grill and sprinkle with basil.