Sun-Blush Tomato, Feta and Basil Bruschetta

Sun-Blush Tomato, Feta and Basil Bruschetta

A crusty slice of baguette or chibatta topped with a pungent and robust homemade Sun-blush Tomatotapenade. Such simple ingredients melting together to make one mouthwatering bite.

Sun-Blush Tomato Tapenade – 

• 250gr  sun-blush tomatoes
• 3 tablespoons finely chopped red bell pepper
• 5 cloves garlic, finely chopped
• 170gr feta cheese
• 2 tablespoons dried basil (or 6 tablespoons fresh)
• 1/2 teaspoon pepper
• 2 teaspoons balsamic vinegar

1. Remove the tomatoes from oil (reserving 150ml oil) and chop finely.
2. Stir together tomatoes, 150ml reserved oil, red pepper, and garlic. Crumble feta over top and add remaining ingredients. Stir to combine.
3. Cover and refrigerate at least 4 hours before serving. Can be made a couple of days in advance. Stir before using.

Makes enough for 60cm baguette or chibatta

Sun-dried Tomato, Feta and Basil Bruschetta

• 1-60cm baguette or chibatta
• olive oil, to drizzle
• sun-blush tapenade

1. sun-dried tomato tapenade
2. Slice the baguette/chibatta into 1 inch pieces at a diagonal. Brush or drizzle lightly with olive oil. Top with tapenade.
3. Bake at 170ºc for 6 minutes. Serve immediately.

Serves: 4