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Brushetta. Prep. time 15 mins. This cross-cultural specialty can also be based upon oil marinated vegetables, for example, colored capsicums, eggplant, artichokes, and mushrooms. 8 slices of high country bread (mountain pepper bread); 260g jar bush tomato chutney; 2 ripe Roma tomatoes; 8 basil leaves; 2 tablespoons akudjura; 1 tablespoon grated Parmesan cheese. Halve the tomatoes and squeeze out the juice. Finely chop the tomato flesh leaving the skin on and combine with the bush tomato chutney. Tear the basil leaves into small pieces and also mix through. In a separate bowl mix the akudjura and cheese. Toast the high country bread, spread on the chutney mix, and sprinkle with the akudjura topping. Cut into appropriately sized pieces and serve as an appetizer. An embellishment could be the addition of meats, for example, a beef knuckle medallion making the dish, Knuckled Brushetta.