Ricardoes Tomato Bruschetta
Inroduction
About this Recipe
By: Sheridan Rogers
Ricardoes Tomatoes and U-Pick Strawberry Farm is located just north of Port Macquarie in Blackmans Point Road. If you’re travelling along the Pacific Highway, on the mid north coast of NSW, it’s a good place to turn off and stock up on ripe red tomatoes and strawberries (which you can pick yourself) and enjoy a meal or Devonshire Tea. This recipe is included in Tastings of the Hastings, a lovely little book with recipes from chefs in the Hastings region. The Tastings of the Hastings Festival is held annually.
Ingredients
- vine-ripened tomatoes 500g
- red Spanish onion 1 small, peeled
- flat leaf parsley 1/2 bunch, leaves only
- olive 4 tablespoons
- balsamic vinegar 2 tablespoons
- salt and freshly ground pepeer
- Turkish bread sliced lengthways and toasted
- garlic
Quarter the tomatoes and finely dice the Spanish onion. Finely chop parsley leaves to make approx. 1/4 cup. Combine olive oil and vinegar and drizzle over the tomato/onion mix. Season to taste. Serve with lightly toasted, sliced Turkish bread. The freshly toasted bruschetta can be lightly rubbed with a clove of garlic before serving. Photo by Jay Beaumont, The Creative House Publications