Food & Drink

Gourmet Bruschetta Trio

Serves 6-8
Prep Time: 25 minutes Cooking Time: 5 minutes
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)

Gently Mix together your tomatoes, basil, balsamic, red onion in a bowl. Season to taste and top with the crumbled danish feta.
Serve in a dip bowl and add to platter.
Gently Mix together your avocado, cherry tomatoes, red onion, coriander, mexican spice mix and lime
in a bowl.
Serve in a dip bowl and add to platter.

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.

Add to your platter ready to entertain!