- 1 packet of Wheat rusks
- 4 truss tomatoes
- 150 grams of mixed medley tomatos
- 1 cup of basil leaves
- 1 spring onion stalk
- 1 sprig thyme
- 75 grams of marinated Persian Feta
- 1 tablespoon Balsamic vinegar
- 2 tablespoons of Cobram Estate Extra Virgin Olive Oil
- Salt & pepper
1- Finely dice truss tomatoes.
2- Cut medley tomatos into halves and quarters for added texture and colour.
3- Roughly dice basil leaves and add to the mixture.
4- Finely dice your spring onion stalk combine and mix.
5- Dress with Cobram Estate Extra Virgin Olive Oil, a dash of balsamic vinegar, season with salt and pepper and add your feta and garnish with thyme.
6- Spoon your Bruschetta mixture onto the wheat rusks and ready to serve.
Recipe from our friends, Grazing Melbourne.