Bushetta is the Australian version of Italian bruschetta and I reckon it even tastes better too. So instead of using fresh tomatoes, olive oil and basil I use a combination of bush tomato chutney, yakajirri, macadamia nut oil and wildfire spice. It’s best to make them up just before you serve them otherwise the bread gets soggy and soft.
- 1 sourdough baguette
- 300g (Â½ pound) bush tomato chutney
- 15g (1 tablespoon) yakajirri
- 30ml (2 tablespoon) macadamia nut oil
- 15g (1 tablespoon) wildfire spice
- pinch salt
- Start by making the bushetta mix. In a bowl, combine the bush tomato chutney, wildfire spice, salt and 1 tablespoon of macadamia nut oil. Mix well and sit aside until the baguette is ready.
- Preheat your oven to 150Â°c. Then slice the sourdough baguette into 1cm thick slices. Using a pastry brush, brush a little macadamia nut oil over both sizes of baguette. Place on a baking tray and toast till golden on each side. Remove and allow to cool.
- To serve take a toasted baguette and spoon a little of the bush tomato mix onto the baguette. Then sprinkle yakajirri on top and serve immediately.
|Amount Per Serving||%DV|
|Serving Size 0g|
|Recipe makes 10 servings|
|Calories from Fat 0||0%|
|Total Fat 0.0g||0%|
|Saturated Fat 0.0g||0%|
|Trans Fat 0.0g|
|Total Carbs 0.0g||0%|
|Dietary Fiber 0.0g||0%|