Tomato, feta & horopito pepper bruschetta

Tomato, feta & horopito pepper bruschetta

Cherry tomatoes and basil flowers

When I’m stuck thinking about what to knock up for a quick lunch or dinner I quite often go the bruschetta route. The topping options are endless, and it really comes down to what you’ve got floating about the fridge, pantry or garden.

I already had a few tomatoes on my windowsill, picked from my garden the day before a crow decided to peck away at most of my other tomatoes. Nice save on my behalf.

My basil plant is in flower-mode so I’m finding myself sprinkling the flowers onto just about everything. Aesthetics, you know. And they kinda taste nice.

I’ve used horopito pepper to spice things up a little. I guess my love for native Australian herbs and spices extends across the Tasman, as well. This native herb from New Zealand is now an active member of my spice drawer!

Tomato, feta & horopito pepper bruschetta recipe

Heirloom tomatoes on window sill

Tomato, feta & horopito pepper bruschetta recipe

 

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Tomato, feta & horopito pepper bruschetta
Make it for any meal of the day - This delicious bruschetta is so easy to knock together.
Tomato bruschetta recipe
Servings
serving
Ingredients
Servings
serving
Ingredients
Tomato bruschetta recipe
Instructions
  1. Combine the tomato, feta, basil and oil. Stir well and scoop onto the toasted sourdough.
  2. Season with a little salt, horopito pepper and grate over the parmesan. Garnish with basil flowers and sorrel, if you wish.
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