The_Australian_Women_Weekly_Food_Issue_24_2017

BRUSCHETTA

ways with

Whether you need a quick light meal or a

tasty starter, bruschetta is the ideal choice.

From humble Italian beginnings, this dish

now boasts some sophisticated flavours.

PHOTOGRAPHERWILLIAM MEPPEM

STYLISTVIVIEN WALSHPHOTOCHEFKIRSTEN JENKINS

4

1

1 FETTA & ROAST CHERRY

TOMATO BRUSCHETTA

PREP + COOK TIME 30 MINUTES SERVES 4

Preheat oven to 200°C/180°C fan.

Place 200g sliced greek fetta in a

shallow dish with 2 tablespoons olive

oil, ¼ cup pitted finely chopped

kalamataolives and 1 tablespoon

chopped oregano leaves. Place 250g

cherry tomatoes on an oven tray; drizzle

with 1 tablespoon olive oil. Season. Bake

for 10 minutes or until skins start to

split. Rub a halved garlic clove over

4 slices char−grilled sourdough bread.

Using the back of a fork, squash

1roastedtomatooneachsliceof

bread. Divide 8 baby cos lettuce leaves

between slices. Drain fetta; reserve

marinade. Place fetta and remaining

tomatoes on bread. Stir 1 tablespoon

white wine vinegar into reserved

marinade; drizzle over bruschetta.

Garnish with oregano leaves.

2

56 AWW FOOD • ISSUE TWENTY FOUR