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Make This Boosted Bruschetta For Your 3pm Slump

Afternoon snacks just got sexy.

Who doesn't love a snack that's basically as delicious and impressive as a full blown meal?

Simple, colourful and much healthier than chomping on a choccy bar to sate those arvo snack cravings, pumpkin bread bruschetta also makes a delicious starter for a dinner party. Here's how to whip it up...


(Serves Two)

  • 2 ripe heirloom tomatoes, finely chopped
  • 2 ripe yellow heirloom tomatoes, finely chopped
  • 50g baby bocconcini, drained, coarsely torn
  • 1/4 cup finely shredded fresh basil
  • 1 garlic clove, crushed
  • 1/2 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 2 slices pumpkin bread


1. Mix

Combine the tomato, bocconcini, basil, garlic, vinegar and half the oil in a bowl. Season with pepper.

2. Glaze and Grill

Brush both sides of the pumpkin bread with the remaining oil. Toast until golden brown.

3. Garnish

Spoon tomato mixture onto the pumpkin bread and place on a serving platter to serve.

Make your own pumpkin bread bruschetta with a loaf of the NEW Abbott's Village Bakery ® Harvest Pumpkin and Sunflower Seeds.


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