Balmy summer nights call for fruity goodness, and this bruschetta is the perfect way to turn your fruit craving into something that actually passes for a meal! This one came to life when our friend Anna sent a boastful photo of their epic tomato harvest and her husband Sean commented 'Steph, maybe a Feta Hands heirloom tomato recipe in order...' Request granted.
And so, on Saturday afternoon, we headed over to Anna and Sean's with nectarines and strawberries in hand, ready for the risky task of making a recipe for the first time for friends! Fortunately, it turned out beautifully, with Anna even commenting 'This is the best thing I've ever had on toast!'
This is a zesty and fruity take on the Italian classic, with brown sugar complementing the sweetness of the nectarine and strawberries, while apple cider vinegar and goat's feta cut through the sweetness with a delicious tang. You can even make it vegan by leaving out the feta.
Apart from the meal success, I was also delighted to learn that Anna and Sean's daughter Frankie had finally learned my name! I have long been jealous that she favours Elliot ('Ayiot') over me, sometimes bypassing me completely for a hug hello! While we were playing in the pool she even gave up her position in Elliot's arms to come to me. I felt like the cat that got the cream.
Of course, the following morning when Anna picked me up to head to Camberwell market, the first thing out of her mouth was 'Sef? Where Ayiot?' Fortunately the answer that this was just a girls' trip seemed to satisfy her as she responded with a knowing 'Ah.'
I had some good finds at Camberwell market, picking up these rings for $25 and $15 respectively. The shop owner told me the first one was made in the 1920s and I couldn't resist that sweet little image.
Having prepared a batch of this and found it less enjoyable the next day, I recommend halving the recipe if there are only two of you rather than keeping some as leftovers.