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!

Print Recipe

Tomato, feta & horopito pepper bruschetta

Make it for any meal of the day - This delicious bruschetta is so easy to knock together.

Course

Breakfast/Brunch

Servings

serving

Ingredients

• 1 thick slice Sourdough bread toasted
• 1 medium tomato roughly chopped
• ¼ cup feta crumbled
• ¼ cup basil leaves roughly sliced
• 2 tbsp virgin olive oil
• Sea salt flakes
• ¼ tsp horopito pepper or black pepper
• Freshly grated parmesan
• Basil flowers & micro sorrel optional

Course Breakfast/Brunch Servings serving Ingredients 1 thick slice Sourdough bread toasted 1 medium tomato roughly chopped ¼ cup feta crumbled ¼ cup basil leaves roughly sliced 2 tbsp virgin olive oil Sea salt flakes ¼ tsp horopito pepper or black pepper Freshly grated parmesan Basil flowers & micro sorrel optional

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.

Share this Recipe