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Bushetta Recipe
by Benjamin Christie

Bushetta

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.

Rating: 4.3/5
Avg. 4.3/5 3 votes
Prep time: 15 minutes Australia Australia
Cook time: 5 minutes Servings: 10

Ingredients

  • 1 sourdough baguette
  • 300g (½ pound) bush tomato chutney
  • 15g (1 tablespoon) yakajirri
  • 30ml (2 tablespoon) macadamia nut oil
  • 15g (1 tablespoon) wildfire spice
  • pinch salt

Directions

  1. 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.
  2. Preheat your oven to 150°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.
  3. 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.