Whenever we visit somewhere new I inevitably return home with lots of yummy new products and possibly a little too much wine. Our gourmet getaway to Mudgee is no exception. My pantry is now full to bursting, but I have been so busy writing up my adventures that I have forgotten to feed the family on more than one occasion.
I thought I would share one of my favourite snack foods, which has a times doubled as breakfast, lunch or dinner, depending on the need of the day.
I usually serve it with a quick salad made from our herb garden. The salad consists of mixed Asian greens, parsley and coriander and I add some balsamic vinegar dressing and sliced Spanish onion.
4 slices Ciabatta toasted and buttered
½ avocado sliced
50gm marinated feta crumbled
Juice from ½ lemon freshly squeezed
Cracked salt and pepper to taste
This ciabatta was made using the delicious High Valley marinated feta from our recent trip to Mudgee. So next time you want something simple and tasty give this combination a try.