Tomato, Olive, and cheese Bruschetta with a Raspberry Vinaigrette

 

 

This was one of two bruschetta I made at Hobsonville market on Sunday April 8th over Easter weekend using products only from the market. Here’s the recipe.

 

Ingredients – Serves 4

100g Vine tomatoes

50g Red onion

10g Chopped parsley

75g Olives

6 tblsp Rosemary oil + 100ml for coating the bread

50ml Earthbound raspberry Vinegar

4 Portions of Focaccia bread cut into squares

Seasoning and micro herbs to garnish

 

Method

  • 1. Quarter the tomatoes, slice red onions, and mix with your chosen olives and the chopped parsley
  • 2. Add the 6tblsp of rosemary oil and vinegar, mix, season and leave for about half an hour
  • 3. Meanwhile, sprinkle the remainder of the rosemary oil onto the focaccia and toast them lightly.
  • 4. Divide the tomato mix between the bruschetta’s not forgetting the dressing at the bottom of the bowl as the bread will soak this up wonderfully.
  • 5. Garnish with an optional reduced balsamic and your choice of micro herbs