Tomato, Olive, and cheese Bruschetta with a Raspberry Vinaigrette
This was one of two bruschetta I made at Hobsonville market on Sunday April 8th over Easter weekend using products only from the market. Here’s the recipe.
Ingredients – Serves 4
100g Vine tomatoes
50g Red onion
10g Chopped parsley
75g Olives
6 tblsp Rosemary oil + 100ml for coating the bread
50ml Earthbound raspberry Vinegar
4 Portions of Focaccia bread cut into squares
Seasoning and micro herbs to garnish
Method