Recipes

Spanish Tomato & Caper Bruschetta with Romesco & Feta

Recipe by My Food Bag – http://www.myfoodbag.co.nz

Our friends at My Food Bag have created a simple and delicious recipe that’s perfect as an entrée or cut into smaller slices for a fancy canapé at your next dinner party. Enjoy the flavours of creamy almonds and rich red peppers with garlic and lemon.

INGREDIENTS

1 loaf ciabatta bread
1 garlic clove
2 yellow vine tomatoes
2 red vine tomatoes
100g Food Snob Cow Feta
Food Snob Romesco
20g capers
2 Tbsp parsley
A pinch of chilli flakes (optional)

INSTRUCTIONS

Prep Bruschetta
Slice ciabatta into 1cm slices. Rub with garlic glove and drizzle with olive oil. Season with salt. Thinly slice tomatoes and crumble feta.

Toast Bread
Heat a grill – pan on medium high heat. Cook bread 1 – 2 minutes each side until charred and toasted. Alternatively cook toast on bbq grill.

Assemble Bruschetta
Spoon Romesco onto toasted ciabatta and spread out. Top with slices of tomato and season.

Serve Bruschetta on plates and sprinkle over feta, capers & parsley leaves. Sprinkle over chilli flakes and finish with a drizzle of olive oil.