Heirloom tomato, nectarine and strawberry bruschetta with basil and feta
02 February 2018
Ingredients
- heirloom tomatoes, 300 g
- nectarines, 5
- strawberries, 1 punnet (or raspberries)
- basil, handful (roughly chopped)
- mint, half a handful (roughly chopped; optional)
- olive oil spray
- slivered almonds, 1/4 cup (and/or pepitas)
- cinnamon, 1/4 tsp (optional)
- brown sugar, 1.5 tbsp
- apple cider vinegar, 2 tbsp (and/or lemon juice)
- lemon juice, 1 tbsp
- olive oil, 1 tbsp (or less)
- bread, loaf (I like ciabatta)
- marinated feta, 100 g
Instructions
- Chop tomatoes and nectarines into chunks and strawberries into halves. Combine in a medium-sized bowl with herbs.
- Heat a small frying pan on medium heat and spray with olive oil. Add slivered almonds. When starting to brown, add cinnamon and stir for another minute or so until fragrant. Set aside.
- Meanwhile, combine brown sugar, apple cider vinegar, lemon juice and olive oil in a small jug or mug. Add half to the fruit mix.
- Toast bread and spray with olive oil if desired. Top with fruit mix, cinnamon toasted almonds and feta. Drizzle with remaining dressing.
- Enjoy!