| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 14g | 3g | 51g |
| sugars | fibre | protein | salt |
| 3g | 2g | 11g | 1.5g |
There’s a certain magic in combining the familiar with the novel. My heart’s home in Louisiana, with its Creole soul and French influences had always leaned towards the rich and sophisticated, whether it’s savory, spicy jambalaya or airy beignets. Then, I stumbled upon this extraordinary recipe for Roasted Kutjura Bruschetta that whispers its own curious melody from the Australian Outback right into my kitchen.
A Dance of Flavours
The Roasted Kutjura Bruschetta brings together such dynamic textures and flavors. The Kutjura lends an exotic touch, this Australia bush tomato, with its robust, tangy flavor pairs impeccably with the extra-virgin olive oil and balsamic vinegar-soaked Italian bread.
This unconventional take on classic Italian bruschetta strikes an unexpected yet pleasing balance. Garlic infuses it with its characteristic sharpness, while the basil’s refreshing aroma ripple throughout. It’s a recipe akin to traditional Italian Bruschetta with a fresh, interesting spin, engaging your senses at every bite.
Healthful and Heart-Warming
Not just a bouquet of flavors, the Roasted Kutjura Bruschetta brings some wonderful health benefits too. The star of this recipe, Kutjura, is rich in essential minerals and high in antioxidants, making it a natural immune booster. The olive oil used plays its part in promoting heart health and the garlic, a well-known anti-inflammatory ingredient, uplifts the bruschetta not just in flavor but in overall health benefits as well.
When paired with a green salad like Arugula Salad with Lemon and Parmesan, it can make for a wholesome and energizing meal.
In essence, I love this recipe for its daring uniqueness, its ability to transport me to a different land while I stand in my kitchen, and mostly for the way it weaves together the simple pleasure of good nutrition with taste that is truly gourmet.
What You’ll Need
- 1 lb Kutjura (Australian bush tomato)
- 1 loaf of Italian bread
- 3 tablespoons Extra-virgin olive oil
- 2 cloves garlic
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 sprig Fresh basil, finely chopped
- 1 tablespoon Balsamic vinegar
Method
Step One
First, heat your oven to 400°F (200°C). This will be used to roast the Kutjura and toast the bread.
Step Two
Place the Kutjura in a baking dish. Drizzle each with a bit of extra-virgin olive oil, then sprinkle with half the salt and half the pepper. Place the dish in the oven and roast for about 20 minutes, or until the Kutjura is soft and slightly caramelized.
Step Three
While the Kutjura is roasting, cut the loaf of Italian bread into slices about 1/2 inch thick. Arrange the slices on a baking sheet and drizzle with the remaining olive oil.
Step Four
Remove the Kutjura from the oven and let it cool for a few minutes. Meanwhile, place the baking sheet with the bread in the oven and toast for about 10 minutes, or until the edges are just starting to turn golden brown.
Step Five
While the bread is toasting, peel and mince the garlic cloves. In a bowl, combine the roasted Kutjura, garlic, chopped fresh basil, the remaining salt and pepper, and balsamic vinegar. Mix gently until everything is well combined.
Step Six
Once the bread is toasted, remove the baking sheet from the oven. Let the slices cool for a few minutes, then divide the Kutjura mixture evenly among them. The Roasted Kutjura Bruschetta is now ready to be served. Enjoy this flavorful appetizer!
