Name: Heirloom tomato and feta bruschetta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 8 thick slices sourdough bread; 2/3 cup olive oil; 16 thin slices pepperoni; 300 gram packet mixed heirloom tomatoes, thickly sliced; 180 gram feta, cut into 8 slices; 1/2 cup freshly grated parmesan; 1 cup basil leaves, plus 1/3 cup small leaves extra, to serve; 2 clove garlic, chopped; 1/4 cup pine nuts

Heirloom tomato and feta bruschetta

Serves 4

Prep

20M

Cook

15M

Total

35M

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Ingredients

8 thick slices sourdough bread

2/3 cup olive oil

16 thin slices pepperoni

300 gram packet mixed heirloom tomatoes, thickly sliced

180 gram feta, cut into 8 slices

1/2 cup freshly grated parmesan

1 cup basil leaves, plus 1/3 cup small leaves extra, to serve

2 clove garlic, chopped

1/4 cup pine nuts

Method

1.Preheat oven to 220°C/200°C fan-forced. Heat a char-grill pan over moderate heat. Drizzle bread with 2 tablespoons of the oil. Grill bread for 1-2 minutes each side or until toasted.

2.Place bread on a baking tray. Top each slice with pepperoni, tomato and feta; sprinkle with 1 tablespoon of the parmesan Bake for 5-8 minutes or until golden.

3.Meanwhile, process basil, remaining parmesan, garlic, pine nuts and remaining oil until a smooth paste forms.

4.Serve bruschetta topped with pesto and extra basil.

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Ingredients

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