Bruschetta Platter

Serves 6-8, Prep and Cook: 45 mins

16 slices chargrilled sourdough

bread, to serve (see tip)

TOMATO BRUSCHETTA

2 x 320g punnets Mix-a-mato

tomatoes, halved

1 tblsp olive oil

¹⁄³ cup fresh basil pesto

½ x 220g tub bocconcini, torn Fresh basil leaves, to garnish

SMOKED SALMON BRUSCHETTA

1 tblsp white vinegar

2 tsps white sugar

250g pkt Qukes baby

cucumbers, sliced lengthways ½ cup sour cream

2 tsps horseradish cream 200g sliced smoked salmon Fresh chive batons, to garnish

SMASHED AVO AND CHICKEN BRUSCHETTA

2 cups shredded roast

chicken meat (300g)

3 tsps olive oil

2 tsps lemon juice

3 tsps lemon and herb

dukkah with almonds

2 small avocados

1 To make tomato bruschetta, combine tomatoes and oil in a roasting pan. Season with salt and pepper.

2 Cook in a hot oven (200C) for about 12 minutes, or until tomatoes are blistered and softened. Remove. Spread bread with pesto. Top with tomatoes and bocconcini. Garnish with basil.

3 To make smoked salmon bruschetta, combine vinegar, sugar and 1 tblsp boiling water in a bowl. Stir to dissolve sugar. Add cucumber. Stand for 10 minutes to pickle. Drain.

4 Combine sour cream and horseradish cream in a bowl. Spread over bread. Top with pickled cucumber and salmon. Garnish with chives.

5 To make smashed avo and chicken bruschetta, combine chicken, oil, lemon juice and dukkah in a bowl. Season with salt and pepper. Mix well. Coarsely mash avocados. Spoon onto bread. Top with chicken mixture.

6 To serve, arrange bruschetta on a serving platter.