Feta & avocado bites

Put these basic ingredients on your weekly shopping list, stash them at the back of the fridge and you’ll always be able to rustle up a super fresh topping for some nibbles or, because they look effortlessly chic, serve them as canapes (it’s all about ditching uniformity). I feel drawn to throwing some chopped fresh coriander in to my next batch although the beauty of this is the light freshness of the feta with the underlying heat of the cayenne. The possibilities are endless!

Finn Crisp wholegrain thin crispbread

ingredients:
100g feta (crumbled)
1 avocado
1 large fresh tomato (roughly chopped)
lime juice (a squeeze of)
cayenne or paprika (a pinch or two)
black pepper
multigrain or seeded crisp breads/flat breads

method:
1. crumble the feta into a bowl, add the avocado and chopped tomoto
2. add the lime juice, cayenne/paprika and black pepper (salt not needed as the feta is quite salty)
3. stir it all up with a fork
4. snap the crispbreads into bite size pieces
5. place a forkful of the feta and avocado mix onto each piece and place on a plate to serve

Serves approx 24 bites | Time: 10-15m

recipe from: Barefoot Boho