Breakfast Bruschetta

This recipe should really be called "anytime bruschetta" as it is exactly that! Ready in moments and another great idea to load in more taste and nutrition.

GF/VG  //  Serves 2  //  Time: 10 mins


  • 4 slices Nut and Seed Loaf
  • 2 small red radishes, thinly sliced
  • 1 medium avocado, diced
  • ¼ cup fetta cheese, diced
  • 1 tbsp red onion, thinly sliced
  • 1 medium tomato, diced
  • 1 tbsp fresh parsley leaves, roughly chopped
  • Drizzle of extra virgin olive oil
  • Drizzle of caramelised balsamic vinegar
  • Salt and pepper, to taste


  1. Grill or toast loaf slices on both sides until crispy
  2. Combine well in a small bowl all fresh ingredients 
  3. Serve atop toast
  4. Finish with olive oil, vinegar and season to taste


Our Nut & Seed Loaf is the perfect way to toast with the added benefit of protein and prebiotic fibres for satisfaction and better balance in your meal.

Gluten-free, organic, made in Sydney and developed by Nutritionist Nadia Felsch.