Food & Drink

Gourmet Bruschetta Trio

Serves 6-8
 
Prep Time: 25 minutes Cooking Time: 5 minutes
 
INGREDIENTS:
Your choice of breadstick from FLOUR at The Brickworks Centre.
I used a fresh traditional long loaf of Turkish Bread, cut into neat portions, lightly oiled and toasted in
an oven for 5 mins until golden and crispy.
Traditional Bruschetta
4 Truss Tomatoes, deseeded and diced
1/2 cup InSeason Marinated Danish Feta, crumbled
1/2 cup Fresh Basil, torn
1 TB balsamic vinegar
1/4 red onion, finely diced
Salt + Pepper to taste
Guacamole Brushetta
2 whole avocados, mashed
1 punnet Mix A Mato cherry tomatoes, quartered
1/2 cup Fresh coriander, torn
1/2 red onion, finely diced
1/2 lime, juiced
1 tsp Tio Pablo Mayan Gold Mexican Seasoning Mix
Asparagus, Lemon + Rocket Bruschetta
1 x Tub InSeason Peri Peri Chilli Dip
2 cups Fresh Rocket
1 bunch of mini Fresh Asparagus
1 x Lemon, cut into wedges
Chilli flakes (optional)
 
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METHOD: 
Gently Mix together your tomatoes, basil, balsamic, red onion in a bowl. Season to taste and top with the crumbled danish feta.
 
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Serve in a dip bowl and add to platter.
 
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Gently Mix together your avocado, cherry tomatoes, red onion, coriander, mexican spice mix and lime
in a bowl.
 
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Serve in a dip bowl and add to platter.
 
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Sear your asparagus over a med pan with a dash of olive oil and a sprinkle of chilli flakes (optional)
until just cooked and vibrant green (about 3 mins sautéing as you go).
Smear the peri peri dip onto your bread portions, top with asparagus and rocket. Serve with lemon
wedges for guests to help themselves.
 
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Add to your platter ready to entertain!

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