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Рецепт Bushetta
by Benjamin Christie

Bushetta

Bushetta is the Australian version of Italian bruschetta and I reckon it even tastes better too. So instead of using fresh tomatoes, olive oil and basil I use a combination of bush tomato chutney, yakajirri, macadamia nut oil and wildfire spice. It’s best to make them up just before you serve them otherwise the bread gets soggy and soft.

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Подготовка: Австралия Australia
Приготовление: Порций: 10

Ингредиенты

  • 1 sourdough baguette
  • 300g (½ pound) bush tomato chutney
  • 15g (1 tablespoon) yakajirri
  • 30ml (2 tablespoon) macadamia nut oil
  • 15g (1 tablespoon) wildfire spice
  • pinch salt

Инструкции

  1. Start by making the bushetta mix. In a bowl, combine the bush tomato chutney, wildfire spice, salt and 1 tablespoon of macadamia nut oil. Mix well and sit aside until the baguette is ready.
  2. Preheat your oven to 150°c. Then slice the sourdough baguette into 1cm thick slices. Using a pastry brush, brush a little macadamia nut oil over both sizes of baguette. Place on a baking tray and toast till golden on each side. Remove and allow to cool.
  3. To serve take a toasted baguette and spoon a little of the bush tomato mix onto the baguette. Then sprinkle yakajirri on top and serve immediately.