Tomato & Smoked Salt Bruschetta Trio
Native Red Gum Smoked Salt
1 large baguette or French Breadstick
4 large heirloom tomatoes
1 clove fresh garlic
200g fresh ricotta
1 tbsp fresh basil leaves
2 tbsp extra virgin olive oil
How to Cook
1. Dice up tomatoes and place in a bowl. Set aside.
2. Prepare ricotta cheese spread by thoroughly whipping together ricotta, Ranch Spice and ¼ teaspoon of Native Red Gum Smoked Salt.
3. Prepare avocado spread by mashing up avocado with Salad Herbs.
4. Cut up baguette or bread stick on a slight angle into 1cm thick slices. Heat up griddle pan and grill bread slices on both sides until nice and golden. Cut garlic clove in half lengthwise and rub each slice of toasted bread with the garlic.
For Classic Bruschetta:
Scatter diced tomato onto toasted bread, drizzle with olive oil, and serve with a scattering of fresh basil leaves and a sprinkle of Native Red Gum Smoked Salt to season.
For Avocado Bruschetta:
Spread a tablespoon of avocado mixture onto toasted bread then scatter with diced tomato, drizzle with olive oil and season with a pinch of Native Red Gum Smoked Salt.
For Whipped Ricotta Bruschetta:
Spread a tablespoon of ricotta mixture onto toasted bread, scatter with diced tomatoes, drizzle a little olive oil on top and season with a pinch of Native Red Gum Smoked Salt.