QUINOA & WALNUT SOURDOUGH, BRUSCHETTA, WHIPSTICK WATTLE
3 heirloom tomatoes, diced
1 red onion, diced
1/4 bunch basil, torn
20g whipstick wattle, fried
2 tbs vegetable oil
4 slices quinoa and walnut sourdough, fresh
300g bruschetta mix
In a pan, heat oil and fry the whipstick wattle until crispy; let cool. In a bowl, mix tomato, onion, basil, and fried whipstick wattle; mix until combined.
Spoon mixture onto fresh sourdough of your choice. We suggest the quinoa and walnut sourdough or halloumi, wattle seed and prosciutto baguette for something a little different. Finish with a drizzle a good balsamic vinegar and a pinch of sea salt and black pepper.