Kumato® tomato, olive & eggplant bruschetta

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Kumato® tomato, olive & eggplant bruschetta

By Perfection.

Serves: 8
Prep time: 5 minutes
Cook time: 5 minutes

Ingredients

  • 4 x 500g kumato tomatoes, quartered
  • 100g char-grilled eggplant, chopped
  • 50g pitted kalamata olives, chopped
  • 50g stuffed green olives, chopped
  • 8 thick slices wood-fired bread
  • 1 large garlic clove, halved
  • 2/3 cup eggplant dip
  • 2 tbs extra virgin olive oil
  • Salt & freshly ground black pepper

Method

  1. Discard the seeds from the kumato® tomatoes, dice the flesh and place into a bowl. Add the eggplant and olives, toss gently to combine.
  2. Preheat grill on medium-high heat. Grill both sides of bread until toasted. While hot, rub 1 side of each piece of toasted bread with the cut side of the garlic.
  3. Spread the eggplant dip over the bruschetta, top with kumato® mixture. Season with salt & pepper and drizzle with olive oil. Serve.

Tips

  • You can replace eggplant and olive with red onion and basil leaves for extra flavour.
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