Recipe

Kumato® Tomato, Olive & Eggplant Bruschetta

8
Serves
5 MINS
Prep Time
5 MINS
Cook Time
8
Ingredients
Ingredients
Method
  • 4 x 500g Kumato® Tomatoes, quartered
  • 100g char-grilled eggplant, chopped
  • 50g pitted kalamata olives
  • 8 thick slices wood-fired bread
  • 1 large garlic clove, halved
  • ⅔ cup eggplant dip
  • Salt & freshly ground black pepper
  • 2 tbsp extra virgin olive oil
  1. Discard the seeds from the Kumato® tomatoes, dice the flesh and place into a bowl. Add the eggplant and olives, toss gently to combine.
  2. Preheat grill on medium-high heat. Grill both sides of bread until toasted. While hot, rub 1 side of each piece toasted bread with the cut side of the garlic.
  3. Spread the eggplant dip over the bruschetta, top with Kumato® mixture. Season with salt and pepper and drizzle with olive oil. Serve.
  Tip: You can replace eggplant and olive with red onion and basil leaves for extra flavour.