Barbecued cherry tomato bruschetta

Source: Coles Magazine October 2015 - Page 30
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Makes 12 - Prep 15 min - Cooking 5 min
 2 x 350g punnets mixed medley tomatoes
 1 tablespoons olive oil
 1 garlic clove, crushed
 1 teaspoon thyme leaves, coarsely chopped
 2 tablespoons balsamic vinegar
 12 slices sourdough bread, chargrilled
 150g marinated fetta
 1/4 cup basil leaves

  1. Preheat a barbecue grill or chargrill pan on medium.
  2. Thread tomatoes onto soaked bamboo skewers. Combine oil, garlic and thyme in a small bowl. Brush over tomatoes.
  3. Cook skewers on grill, turning, for 4 mins or until tomatoes are lightly charred and beginning to soften.
  4. Transfer the skewers to a serving platter and drizzle with vinegar. To eat, place on a piece of bread and remove skewer. Top with fetta and basil.

Vic Lic

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