You are here
Home > Lifestyle & Wellbeing > Food & Cooking > Bruschetta on toasted rolls

Bruschetta on toasted rolls

Note: this can only be made when the tomatoes are at their richest, ripest peak. This is not a midwinter or even early spring dish!

Bruschetta

This recipe adapted from Jill Dupleix’s “I Hate To Cook”, 1991, Mandarin Books

2 cloves of garlic
3 ripe eating tomatoes
½ cup fresh basil leaves (you can substitute other leafy herbs such as parsley, oregano, or even coriander)
1 cup local olive oil

Salt and pepper (this is excellent with native peppersalt)
Toasted bread or rolls (try sourdough as well)

  1. Crush garlic, slice tomatoes generously, tear basil leaves.
  2. Mix with the olive oil, salt, and pepper, and leave at room temperature for a few hours.
  3. When you are ready to eat, slice bread and brush the cut side with the flavoured oil from the tomato mix.
  4. Grill bread quickly on both sides, brushing each side with oil.
  5. Top with the tomatoes and basil leaves.
  6. Serve.

This is a little lunch that can have as many or as few components as you fancy.

All ingredients or components can be sourced from the Southern Harvest Farmer’s Markets at Bungendore, every Saturday morning 9am – 12pm, at the Anglican Church Hall, Butmaroo St, Bungendore.

Leave a Reply

Top