Mary Berry's 10-minute avocado toast is 'oh so tasty' and easy to make

Avocado toast has emerged as a popular option for a quick and satisfying breakfast or midday meal, owing to its smooth texture and vibrant flavour. It's a straightforward dish to prepare and offers endless possibilities for toppings and seasonings. Yet, Mary Berry's take on this classic has been described as "oh so tasty" and requires minimal time and effort.

The recipe featured on Mary Berry's Quick Cooking programme was published on BBC Food, where they noted: "Mary's new favourite lunch - quick and easy to make and oh so tasty." Mary's interpretation of avocado toast is an ideal choice for those seeking a nourishing lunch without lengthy cooking; here's the method.

What distinguishes Mary Berry's avocado toast? The celebrated cook garnishes her avocado toast with tapenade, tomato, basil and mozzarella. For the uninitiated, tapenade is a French spread from Provence made of olives, capers and anchovies.

BBC Food also suggested: "Alternative ingredients include savoury cousins- sun-dried tomato, artichoke, roasted aubergine, feta, etc. Though easy to whip up in the food processor in seconds, it can be bought ready-made in jars."

For the tapenade

• 70 grams pitted black olives
• Three tablespoons of sun-dried tomato paste
• One teaspoon of runny honey
• One and a half teaspoons white wine vinegar

For the bruschetta

• Two tablespoons of olive oil
• One garlic clove
• Six thick slices of ciabatta
• One tablespoon of fresh lemon juice
• One just-ripe avocado
• Two ripe tomatoes
• One small bunch of basil
• 200 grams of buffalo mozzarella
• Salt to taste
• Freshly ground black pepper to taste

Method

Begin by preparing the tapenade, draining the black olives if they come from a jar. Transfer them to a mini food processor along with the sun-dried tomato paste, runny honey and white wine vinegar.

Blitz until the ingredients are thoroughly chopped, and the mixture comes together as a rough paste. Season with salt and freshly ground black pepper, then put to one side.

Next, place a griddle pan or heavy-based frying pan over a high heat until it's piping hot. Crush the garlic clove and combine it with the olive oil in a small bowl.

Coat the ciabatta slices with the garlic oil, then chargrill or pan-fry the bread for approximately two minutes on each side until golden and crisp. Remove the toasted ciabatta from the heat and spread the tapenade generously over each slice. Cut the avocado flesh into strips and coat with the fresh lemon juice.

Remove the seeds from the ripe tomatoes and slice them into strips. Layer the avocado strips over the tapenade-topped toasts, followed by the tomato strips. Scatter over the torn basil leaves and chunks of buffalo mozzarella, then season with salt and freshly ground black pepper to taste.

To finish, drizzle the bruschetta with a little additional olive oil just before serving, and garnish with the remaining whole basil leaves.