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Quick and Easy Recipe
Bushetta Recipe
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.
| Prep time: 15 Minutes |
Australia
|
| Cook time: 5 Minutes | Servings: 10 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 10 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
Ingredients Convert Measures
- 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
- 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 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.
- 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.
June 12, 2008 16:32