Ingredients Jump to Instructions ↓

  1. 1 large frenchstick

  2. 200g south cape persian fetta cheese , oil reserved

  3. 1 roasted red capsicum, skinned and cut into strips

  4. 2 tablespoons shredded fresh basil leaves

  5. 120g south cape goat's cheese

  6. 1 large vine-ripened tomato , diced

  7. 1-2 tablespoons home made pesto

  8. 6 thin slices of prosciutto or gypsy ham

  9. 200g south cape bocconcini

  10. 1 tablespoon baby kalamata olives , for garnish

  11. Extra virgin olive oil, for drizzling

  12. Freshly ground black pepper , to taste

Instructions Jump to Ingredients ↑

  1. Cut frenchstick diagonally into slices 2cm thick. Brush on both sides with herbed oil from Persian Fetta and grill each side until toasted to make bruschetta. (This can be done up to 1 hour in advance).

  2. Top with the various toppings below and serve on large platters.


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