Recipe

Mediterranean Bruschetta Platter

8
Serves
60 MINS
Prep Time
60 MINS
Cook Time
28
Ingredients
Ingredients
Method
  • 1 bunch Broccolini®, halved crossways
  • 175g Minicaps® baby capsicums, halved
  • 4 Qukes® baby cucumbers, thinly sliced lengthways
  • 150ml olive oil
  • 1 bunch baby carrots, scrubbed & trimmed
  • 2 medium fennel bulb, thinly sliced
  • 1/2 cup grated parmesan
  • 1 tbs red wine vinegar
  • 1 tsp caster sugar
  • 1 tbs thyme
  • 1 long green chilli, thinly sliced
  • 1 (425g) eggplant, cut into rounds
  • 2 loaves sour dough, sliced
  • 3 tbs hummus
  • 1 tsp chilli flakes
  • 4 tbs (80g) labne
  • 2 tbs basil pesto
  • 4 tbs (100g) cottage cheese
  • 2 vine ripened tomatoes
  • 2tbs basil leaves
  • 100g chevre
  • 1/3 cup yoghurt
  • 1 tsp harissa
  • 1 tsp black sesame seeds
  • 100g goats cheese
  • 1 tbs dukkah
  • 60g spreadable ricotta
  • handful parmesan & microherbs, to garnish
  1. Preheat oven 200°C fan forced. Place the Broccolini®, Minicaps® and carrots in a large roasting pan. Drizzle with 2 tablespoons oil, season, shake gently to coat. Roast 15-20 minutes or until the vegetables are tender. Set aside to cool.
  2. Arrange the fennel over the base of greased roasting pan. Drizzle with 1 tablespoon oil, scatter over the parmesan and season. Roast 20-25 minutes or until fennel is tender. Cool to room temperature.
  3. Meanwhile, combine 1 tablespoon oil, red wine vinegar, sugar, thyme green chilli in a bowl. Add the Qukes®, turn to coat. Set aside 1 hour.
  4. Brush both sides of the eggplant and bread with remaining oil. Barbecue or chargrill 3-4 minutes each side or until eggplant is tender and bread is lightly charred.Spread 4 slices sourdough with labne, top with roasted Minicaps®. Spread 4 slices sourdough with chevre. Top with well drained marinated Qukes®. Spread 4 slices sourdough with goats cheese, top with roasted baby carrots, sprinkle with dukkah.
  5. Spread 4 slices sourdough with ricotta, top with roasted parmesan fennel.
  6. Top 4 slices sourdough with chargrilled eggplant. Combine the yoghurt and harissa, spoon over eggplant, sprinkle with sesame seeds.
  7. Spread 4 slices sourdough with pesto and cottage cheese. Top with tomatoes and basil.
  8. Spread 4 slices sourdough with hummos, top with Broccolini® and sprinkle with chilli flakes.
  9. To serve; Arrange bruschetta on a serving platter or board. Season, sprinkle with parmesan and micro herbs.