Author: Amy Riley

Bruschetta is one of the most popular dishes worldwide, its refreshing and delicious taste ensures that it is the go-to starter for many foodies and is a great way to cleanse your palette before tucking into a main meal. Below, we have detailed a unique spin on the traditional bruschetta that you can use this summer to make your starters brusch-better!

Ingredients:

• Tomato seeds and skin mixture (recipe below)
• Olive oil, to cover, plus extra to drizzle
• 4 slices sourdough, grilled
• Dried chilli flakes, oregano and thyme, to serve
• Tomato seeds and skin mixture
• 5kg ripe red tomatoes, washed and halved
• 500g onions, chopped
• 1 garlic bulb, cloves separated, peeled, bruised

Method for tomato seeds and skin mixture:

1. To make the tomato seeds and skin mixture, preheat the oven to 180°C, grease 2 baking trays and line with baking paper.
2. Spread tomatoes, onion, and garlic evenly across prepared trays, then season with 1 tbs salt flakes and 1 tsp freshly ground black pepper. Divide oil evenly between trays and toss to combine. Roast (swapping trays halfway) for 45 minutes. Set aside to cool for 30 minutes, then stir in the basil.
3. Pass tomato mixture through a sieve into a bowl. Repeat several times, together with the seeds and skins to remove as much juice as possible. Collect any remaining seeds and skins to make the tomato conserva.

Method for the conseva bruschetta:

1. Preheat the oven to 100°C. Grease a large baking tray and line with baking paper.
2. Spread tomato seeds and skin mixture over the prepared tray and roast for 1 hour 45 minutes.
3. Transfer roasted seeds and skin to a bowl and, using a stick blender, combine until smooth, then tightly pack into a sterilised jar. Cover with a 1cm-deep layer of oil and store, chilled, for up to 1 month.
4. To make bruschetta, spread tomato conserva onto grilled sourdough and drizzle with extra oil. Scatter with chilli flakes, oregano, and thyme to serve. Enjoy!

Need a quick and easy meal to fit in with your busy summer schedule? These tomato and salami pizzas are the perfect dish for you, with a prep time of only 8 minutes and 3 simply steps!

Ingredients

• 2 Lebanese breads
• 1/3 cup (90g) basil pesto
• 2 x 150g torn buffalo mozzarella balls
• 1 tsp dried chilli flakes
• 1 long green chilli, thinly sliced
• 10 slices hot salami
• 250g mixed cherry tomatoes, some halved
• 1/3 cup (40g) pitted green olives
• Basil leaves, to serve
• Extra virgin olive oil, to serve

Method

Step 1 – Preheat the oven to 250°C. Place breads on a large baking tray or individual trays.

Step 2 – Spread pesto evenly over each bread and top with mozzarella, dried chilli, green chilli, salami, tomatoes, and olives. Bake for 8 minutes or until base is crisp and cheese has melted.

Step 3 – Season with black pepper, drizzle with olive oil and top with basil to serve – enjoy!

Are you a seafood lover? You can’t go wrong with a fish-dish, especially in the summer, so why not combine your love for seafood with the juicy and succulent taste of tomatoes? Continue reading to find out the ingredients and method of how to make this perfect summer server…

Ingredients

• 1⁄2 bunch basil, leaves picked, extra to serve if required
• 1⁄2 bunch tarragon, leaves picked Finely grated zest and juice of 1 lemon, plus extra wedges to serve
• 1 garlic clove
• 24 large green prawns, peeled and cleaned, tails intact
• 1⁄4 cup (60ml) extra virgin olive oil
• 6 medium truss tomatoes, halved

Method

Step 1 – For the prawn marinade, place the basil, tarragon, lemon juice and zest, garlic and olive oil in a food processor, season, and blend to a rough paste.

Step 2 – Thread a prawn onto a skewer, then a tomato half, then another prawn. Repeat with remaining prawns and tomatoes to make 12 skewers. Brush all with the paste.

Step 3 – Preheat barbecue or chargrill over a high heat. Cook the prawn skewers for 2-3 minutes a side until just cooked through. Serve with extra lemon wedges and basil leaves for a refreshing taste. 

Enjoy!

Have you been struggling to find a light and refreshing dish to serve this Summer? Whether you want to impress your friends at a barbeque, master a dish that takes only 15 minutes to prep, or you just want to try something new, then this tomato and plum salad is the perfect summer server for you!

Ingredients

• 800g tomatoes, cut into wedges
• 4 red plums, cut into wedges
• Finely grated zest of 1/2 a lemon
• 2 tsp red wine vinegar
• 2 tbs extra virgin olive oil
• 1/2 tsp sumac
• 1/2 bunch tarragon, leaves picked and torn

Method

Step 1 – Combine tomatoes, plums, lemon zest and 1/4 tsp salt flakes in a bowl and set aside for 5 minutes to marinate.

Step 2 – Once marinaded, add vinegar, oil, sumac and three-quarters tarragon. Toss ingredients until well combined.

Step 3 – Spread salad across a serving platter, scatter with remaining tarragon and serve, enjoy!