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...
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Ingredients
(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
Method
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.
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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.
@aups_