BRUSCHETTA

Our unique take on the classic bruschetta includes cucumber, adding extra freshness and crunch. We’ve added a soft cheese option for those outside the 9 months of pregnancy. This Bruschetta mix will keep for 24 hours in the fridge, so it's perfect for a quick and nutritious lunch.

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Bruschetta

Ingredients

2 Tomatoes - seeds removed
1/2 Red Onion - diced
1/2 cup Diced Cucumber
1 clove Garlic - crushed
Handful of Fresh Basil - torn
1 tbs Olive Oil
1 tbs Red Wine Vinegar
1 tbs Balsamic Vinegar
Sea Salt
Black Pepper
100g Feta Cheese (for our non-pregnant mummas)
Bread for toasting (your choice, ciabatta, sourdough, french stick, turkish etc)

Method

Finely dice red onion, cucumber, and tomato (to remove tomato seeds and excess liquid, you can either scoop them out with a spoon, or quarter the tomatoes and remove the seeds with a knife).

In a medium bowl, combine 2 seedless tomatoes, 1/2 red onion, 1/2 cup diced cucumber, 1 clove crushed garlic, and torn handful of basil.

In a small jar, combine 1 tbs olive oil, 1 tbs red wine vinegar, 1 tbs balsamic vinegar, and a good pinch each of salt and pepper. Shake to combine, then add to your tomato mixture and stir through.

Toast your bread of choice, drizzle with a little olive oil, and top with the tomato mix.

For our non-pregnant mummas, crumble feta cheese on top, and serve immediately.

Makes ~4 serves.