To­mato and fetta br­uschetta

North West Telegraph - - Lifestyle -

Preparation 10 min­utes + 30 Cook­ing nil Serves 4 In­gre­di­ents 1 tbsp olive oil 3 clove gar­lic, crushed 500g cock­tail toma­toes, quar­tered

1⁄2 red cap­sicum, diced 2 spring onions, sliced

1⁄4 cup fresh herbs (oregano, basil, pars­ley) 200g fetta, cubed (op­tional)

Salt and black pep­per to taste 8 slices Ital­ian bread, lightly toasted Method

Com­bine oil, gar­lic, cock­tail toma­toes, cap­sicum, spring onions and herbs. (Can be mar­i­nated at room tem­per­a­ture for 30 min­utes). Fold through fetta and sea­son­ing just be­fore serv­ing. To serve, spoon gen­er­ously onto lightly toasted Ital­ian bread.

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