Bruschetta, you’re pretty much guaranteed to find it on every cafe/pub menu in Australia. Originating from Italy, Bruschetta is traditionally served as an antipasto, the perfect lunch when you’re entertaining guests.
Lisa’s recipe for Bruschetta is so tasty! I’m always asking her to make it for me when I see her for lunch! An old family recipe, she finally succumbed recently and let me in on the secret ingredients, personally, I think she was just sick of making it for me!
INGREDIENTS (serves 3-4)
3 x ripe tomatoes, roughly chopped into small pieces
1 x red onion, roughly chopped into small pieces
1 x handful of semi dried tomatoes, roughly chopped into small pieces
1 x handful of kalamata olives, roughly chopped into small pieces
1 x tbsp finely chopped fresh coriander
2 x tbsp balsamic vinegar
200 g Danish (soft) feta
Turkish bread to serve
1. Mix all the ingredients in a large bowl (aside from the feta and turkish bread) and leave to one side.
2. Cut the Turkish bread in half length ways then cut each half into fours.
3. Drizzle the bread with a little olive oil (and rub with garlic if you have some handy!) then toast the bread under the grill until lightly golden.
4. Top with the bruschetta mixture, sprinkle with crumbled feta and serve immediately.
Take the tomatoes out of the fridge for at least an hour before making this recipe, they taste better at room temperature.