Kumato® Tomato, Olive & Eggplant Bruschetta

Ingredients

• 4 x 500g Kumato^® Tomatoes, quartered
• 100g char-grilled eggplant, chopped
• 50g pitted stuffed green olives, chopped
• 8 thick slices wood-fired bread
• 1 large garlic clove, halved
• ⅔ cup eggplant dip
• 2 tbsp extra virgin olive oil

Method

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.