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!
Course | Breakfast/Brunch |
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